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Grilled Green Asparagus with Beluga Lentil Puree and Wild Garlic-Almond-Oil

wild garlic

Spring is back… and with it comes a bigger variety of fresh herbs and vegetables! It’s actually my favorite time of the year when it comes to cooking. Slowly but surely everything starts growing again and you can even go out and pick some ingredients yourself.

With an abundance of wild garlic in the woods, I recommend using your next free day to forage for this recipe:

Beluga lentil puree:

200 g beluga lentils

1 spring onion

1 tbsp apple vinegar

2 bay leaves

4 tbsp white wine

4 tbsp olive oil

Wild garlic-almond-oil:

10 wild garlic leaves

6 tbsp almonds slices

2 tbsp olive oil

2 tbsp linseed oil

1 natural lemon (or 1 tea spoon lemon zest)

500 g green asparagus

ingredients recipe april

Wash the lentils first.

Dice the spring onion and brown it in a pot with a little bit of olive oil. Add the lentils with the bay leaves and vinegar and cook them in twice the amount of water for approximately 20-30 minutes (until they are soft).

While the lentils are cooking, slowly toast the almonds in a pan until they’re golden brown.

Wash and dry the wild garlic. Mix with 4 tbsp of the roasted almonds (keep 2 tbsp of the almonds to garnish in the end), 1 tbsp of lemon zest, the olive oil and the linseed oil. Blend everything with a hand-blender, season with salt and pepper.

Wash and peel the end of the asparagus then blanch it for 1 minute in boiling water. Refresh in ice cold water to cool down again.

After 20-30 minutes the lentils should be done. If there is still too much water left just drain it and pour the lentils back to the pot. Add the white wine and let it come to the boil for 20 seconds. Remove the bay leaves, add 4 tbsp of olive oil, season with salt and pepper and blend it with the hand blender until it becomes a creamy puree (if it’s not creamy enough feel free to add a little bit more oil).

Heat a little bit of frying oil in a pan and sauté the asparagus quickly on high heat until starting to brown. Season with salt.

Arrange the lentil puree first, followed by the asparagus on top and drizzled with the wild garlic oil. Sprinkle with the toasted almonds and enjoy!

My special tip: I love it with a squeeze of lemon juice on top!

grilled green aspargus with beluga lentil puree

text: Gianna Thiess

© images (from top to bottom):

Florinn Bareth

Gianna Thiess