- 200 grams wild asparagus
- two hearts of cos lettuce
- 100 grams of a mix of nuts/seeds (I have used almonds, pecan nuts and pine seeds)
- 1 lemon
- coconut oil
- olive oil
Prepare the green leaves by washing them and drying them in a towel.
Cut the stem of the wild asparagus and cook them in water for a couple of minutes (2-4 minutes). Let them cool. In the meantime heat a pan with some coconut oil. Roast the mix nuts/seeds and add a pinch of salt as well as rosemary and mix until the nuts and seeds are well coated. Prepare the dressing with a teaspoon of mustard, 5 table spoons of olive oil, 3 table spoons of lemon, a pinch of salt and some pepper. Arrange the greens, head of wild asparagus and nuts/seeds in a dish and season with the prepared dressing.