Recipe of the month: Grain salad with asparagus

Ingredients

• 100 g grain (e.g., Pedon – is a product range at Merkur; there are various grain-legume mixtures available that are ready to eat in 10 minutes cooking time.)
• 200 g white asparagus
• 2-3 cherry tomatoes
• Plenty of fresh parsley
• 1 tbsp oil
• Vinegar
• Salt, pepper
• Chicory
• A little sugar
• 1 tsp oil
• 1 tsp salt

Preparation

1. Cook the grain mix in plenty of salted water for about 10 minutes until soft, then drain.

2. Meanwhile, prepare the asparagus.

3. Season a large pot of water with salt, sugar and 1 tsp oil, and bring the water to a boil.

4. Peel the asparagus.

5. Remove the woody ends.

6. White asparagus is peeled starting from the head.

7. Once the water boils, add the asparagus and let the water briefly come back to a boil.

8. Then immediately reduce the heat.

9. Asparagus should never boil vigorously, otherwise the delicate tips can be damaged.

10. Let the asparagus sit for about 10 minutes, depending on the thickness of the spears.

11. Quarter the cherry tomatoes, cut the asparagus into bite-sized pieces, and roughly chop or simply pluck the parsley.

12. Mix well with the cooled grain mixture, vinegar and oil, and season with salt and pepper.

13. We eat with our eyes: Serve on chicory leaves!