My floral white asparagus salad • Leeks and High Heels

Name: My floral white asparagus salad • Leeks and High Heels
Ingredients: 5 asperges per person, peeled, steamed and cut in 3 cm pieces; handful of purslane leaves, washed; handful of micro greens, washed; as many edible flowers you can get: calendula, borach, violets, kohlrabi flower.; 2 tablespoons olive oil; 1 teaspoon vinegar; 1 small shallot, diced; salt and pepper

leeksandhighheels.com

Celebrate spring with fresh white asparagus, spring purslane, micro shoots, and edible flowers in this floral salad, dressed with a simple vinaigrette.

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Ingredients

5 asperges per person, peeled, steamed and cut in 3 cm pieces
handful of purslane leaves, washed
handful of micro greens, washed
as many edible flowers you can get: calendula, borach, violets, kohlrabi flower.
2 tablespoons olive oil
1 teaspoon vinegar
1 small shallot, diced
salt and pepper