John Myers
Contents
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Ingredients
- 1,5 dl Milk
- 1,5 dl Water
- 4 Branches Lavender
- 50 g Fine corn grits
- 8 tbsp Olive oil
- 200 g Asparagus tips
- 1 Onion
- 1 tbsp Mild mustard
- 4 tbsp White wine vinegar
- 200 g Leaf salad of your choice
- 10 Cherry tomatoes
- Salt and pepper
Instructions
- Bring the milk and water to the boil. Pluck the lavender flowers from the branches and set aside. Place sprigs of lavender in the milk water. Stir in corn semolina. Simmer, stirring constantly, until the polenta loosens from the bottom of the pan. Remove sprigs of lavender. Season the polenta with salt and pepper. Smear a baking pan (approx. 16 x 20 cm) with a little oil. Pour in the polenta. Let cool down.
- In the meantime, cook the asparagus in plenty of salted water until crisp. Drain, drain and cut in half. Wash cherry tomatoes and cut in half. For the salad dressing, finely chop the onion. Mix with the mustard, 2/3 of the oil and the vinegar. Season to taste with salt and pepper. Add the salad sauce and lettuce to the asparagus and cherry tomatoes. Cut the polenta into small cubes. Fry in the remaining oil until crispy. Drain on kitchen paper. Serve on the salad with lavender flowers.
