Grilled Asparagus

Ingredients

• 750 g white asparagus
• 4 tbsp olive oil (40 ml)
• Pepper
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• 0.5 tsp mustard (medium sharp)
• 2 tbsp yogurt (1.5% fat)
• Salt
• 300 g mixed herbs (e.g., watercress, sorrel, yellow dandelion leaves, parsley)
• 4 Cherry Tomatoes
• 1 Carrot
• 4 edible flowers (optional)

Instructions

1. 1.

   Wash the asparagus, carefully peel with an asparagus peeler and discard the woody ends.

2. 2.

   Trim the tips, cut each spear once lengthwise and crosswise. Toss in a bowl with 2 tbsp oil and some pepper.

3. 3.

   In another bowl whisk vinegar, maple syrup, mustard, yogurt and remaining oil into a creamy sauce. Season with salt and pepper.

4. 4.

   Line a baking sheet with parchment paper. Arrange asparagus spears and tips on it. Grill under the oven broiler on the second rack from above for 5–7 minutes, turning once midway.

5. 5.

   Meanwhile, rinse the mixed herbs, wash, shake dry, and pluck leaves. Cut large leaves into bite‑sized pieces.

6. 6.

   Wash tomatoes and quarter them. Peel, wash, peel carrot and dice very finely or grate it.

7. 7.

   Combine herbs, carrots and tomatoes with the salad sauce. Season the salad again with salt and pepper. Plate the grilled asparagus on dishes, garnish with flowers if desired, and serve.