FruitsAndVeggiesMonday - Asparagus and Ramsons

I am really happy right now and in this article I tell and show you why: Asparagus season has just started. This is something I really look forward to every year because it is such a delicious and wonderful culinary time for me. Another wild herb I also really love is finally available too: Ramsons (Allium ursinum) or wild garlic. The german name 'Bärlauch' means the same thing as bears leek. I love to eat dishes seasoned with ramsons. The taste is a little bit like a mixture of garlic and chives. Unfortunately I can't it as often as I would like to because as good as the taste is - the smell of your breath after eating it is - well  - uhm, not so nice. 😖😆 I think my customers wouldn't like this to much ... But on a Sunday it's fine to serve this very green and very healthy herb. I created a colorful Sunday feast with the first asparagus and the first ramsons I bought this year.

This post is dedicated to the always so inspiring #fruitsandveggiesmonday challenge initiated by @lenasveganliving. It was such a fantastic idea from her to start this project. It's growing and growing... This is her this weeks actual post: STEEMIT FRUITS AND VEGGIES MONDAY COMPETITION 🍒 🍌🍑🌿🍍🍓🍇.

Ingredients:

1. green asparagus
2. ramsons leaves
3. spelt fussily
4. cherry tomatoes
5. black lentils (beluga)
6. mixed wild herb leaves (I don't have my own garden but I can buy them on our green market - lucky me!)
7. soyghurt
8. olive oil
9. lemon juice
10. salt, pepper, granulated orange peel 

Preparations:

I cut and peeled the woody end of the asparagus. The good thing about green asparagus compared to white is that the green one doesn't have to be peeled totally. That's good for me because sometimes I am too lazy.

I fried the asparagus in a hot pan with high oleic olive oil turning it every now and then. I don't want to have it soft. It still needs to be 'al dente'. I also added a teaspoon of raw cane sugar to caramalize the asparagus a bit. I seasoned with some lemony olive oil and some granulated orange peel for fruity note (I make it myself every winter when I buy organic oranges. I carefully cut of the peel from the orange without the white part, let it dry in a warm oven after baking and granulate them in a coffee grinder) and with salt and pepper.

Before serving I drizzled some fresh lemon juice over the asparagus.

For the fussily I choped the ramsons and stired it together with some olive oil, salt and pepper under the cooked pasta.

While I was cooking I put some branches of cherry tomatoes in the preheated oven for 15 minutes. I springled a little bit fresh ground sea salt on top when the tomatoes were ready.

For the vegan sour cream dip I mixed the soyghurt with some fresh lemon juice, a little bit of the lemony olive oil and a pinch of salt.

The beluga lentils were a leftover from the day before and a perfect addition to the wild herbs salad.

We enjoyed our sunday dinner a lot. It was so delicious and because of the fragrant colors a feast for the eyes as well.

Have a beautiful week everyone and many sunshiny days! ☀️