for 4 person

Dandelions

50 g	dandelions
250 g	white asparagus, peeled into thin strips using a peeler.
1 tbsp	olive oil
¼ tsp	salt

Vinaigrette

½ dl	walnut oil
½ tbsp	honey
1	red chilli pepper, deseeded, cut into rings
1	garlic clove, finely chopped
2 tbsp	white balsamic vinegar
1	lime, the whole juice
1	spring onion incl. green part, finely chopped
¼ tsp	sea salt

Salad

100 g	dandelions
½ bunch	chervil, leaves torn off
200	roast beef, sliced
3 tbsp	flaked almonds, roasted

How it's done

Dandelions

Mix the dandelions, asparagus, oil and salt, transfer to a baking tray lined with baking paper.

dandelions

To roast

Approx. 12 mins. in the centre of an oven preheated to 200°C.

Vinaigrette

Heat the oil in a pan. Add the honey, chilli pepper and garlic, allow to infuse for approx. 10 mins. Mix in the balsamic, lime juice, spring onions and salt.

Salad

Mix the dandelions and chervil with half of the vinaigrette, plate up. Top with the roast beef and roasted dandelions and asparagus, drizzle with the remainder of the vinaigrette, sprinkle with the flaked almonds.

dandelions

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