Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs white Asparagus
  • 4 Tbsps olive oil
  • peppers
  • 2 Tbsps White vinegar
  • 1 tsp Maple syrup
  • 0.5 tsp medium-hot Mustard
  • 2 Tbsps Yogurt (low-fat)
  • salt
  • 11 ozs mixed Fresh herbs (such as watercress, sorrel, yellow dandelion leaves, parsley)
  • 4 Cherry tomatoes
  • 1 carrot
  • 4 edible Flowers (optional)

Instruction

  • Rinse the asparagus, peel the stalks carefully with a potato peeler and remove the tough ends.
  • Cut off the asparagus tips and halve the spears lengthwise and then crosswise. Combine in a bowl with 2 tablespoons of oil and a little pepper.
  • In another bowl, whisk together the vinegar, maple syrup, mustard, yogurt and remaining oil to make a creamy sauce. Season with salt and pepper.
  • Line a baking sheet with parchment paper. Spread the asparagus spears evenly on top. Grill under the broiler on the second rack from the top in a preheated oven until tender and browned, 5-7 minutes, turning halfway through.
  • Meanwhile, rinse the mixed herbs, shake dry and pluck leaves. Cut or tear large leaves into bite-sized pieces.
  • Rinse the tomatoes, wipe dry and cut into quarters. Peel the carrot and cut into very fine dice or grate on a box grater. 
  • Mix the herbs, carrot and tomatoes with the salad dressing. Season with more salt and pepper. Divide the grilled asparagus on plates, garnish with edible flowers if desired and serve with the tomato salad.