Red quinoa with green asparagus

Ingredients for 2 servings:

• 750 g asparagus, green
• 200 g red quinoa
• 120 ml olive oil
• some olive oil, for drizzling
• 3 tbsp verjuice
• ½ tsp fennel seeds
• 3 garlic cloves, black, finely sliced
• 2 stalks of dill, roughly chopped
• 12 nasturtium flowers
• some salt,
• some black pepper, coarsely ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a main course for two, or a starter for four people

Make a dressing with 6 tablespoons of oil, verjus, fennel seeds, and garlic. Season with salt. Rinse the quinoa thoroughly under hot running water and drain. Bring to a boil with 500 ml of salted water. Stir, cover, and simmer on low heat for about 15 minutes, until the first seeds are soft and popping. Drain and stir the dressing into the quinoa. Meanwhile, generously trim the bottom ends of the asparagus. Divide the rest into thirds. Carefully toss in a bowl with the remaining olive oil and a little salt and fry in a pan or on a large griddle. Divide the quinoa between plates, add the asparagus, drizzle with a little olive oil, and season with pepper. Top with flowers and dill. Serve this dish lukewarm.