Grilled Asparagus with Wild Herb Salad

Ingredients

• 500 g white asparagus
• 3 tbsp olive oil
• Salt
• Pepper
• 80 g wild herbs (e.g., dandelion, pimpinella, watercress, garlic mustard, yarrow, gundermann etc.)
• 2 tbsp mild white wine vinegar
• 1 tbsp Lemon Juice
• 2 tbsp grape seed oil
• 2 sprigs parsley
• 2 sprigs chervil
• 30 g pumpkin seeds (2 tbsp)
• ½ handful edible flowers (e.g., cornflower, nasturtium)

Instructions

1. 1.

   Peel, wash, trim woody ends of asparagus and cut into 5–6 cm pieces. Heat 1 tbsp olive oil in a pan. Sauté the asparagus pieces, turning occasionally, over medium heat for 7–8 minutes. Season with salt and pepper.

2. 2.

   Meanwhile, sift wild herbs, rinse and dry by spinning. Whisk vinegar with lemon juice, salt, pepper, grape seed oil and remaining olive oil to make the dressing.

3. 3.

   Wash parsley and chervil, pat dry, chop and stir into the dressing.

4. 4.

   Marinate the wild herbs with half of the dressing. Toast pumpkin seeds in a hot pan without fat over medium heat for 3 minutes.

5. 5.

   Arrange asparagus on plates and drizzle with the remaining dressing. Distribute the wild herb salad beside it and garnish with flowers and seeds.