- 60 g Earth Control Cranberries
- 1 bundle of asparagus
- 1 package of beech hats
- 1 dl chives, freshly chopped
- 1/2 dl olive oil
- 1 tsp roasted sesame oil
- 1 tbsp grated ginger
- 1 tbsp sesame seeds
- 1 small clove of grated garlic
- 1 pcs eco lime, juice and shell
- salt og pepper
Rinse and crack asparagus at the root and grill or grate on dry and hot frying pan. It only takes a few minutes for your asparagus to be lightly grilled, but still have a good bite. Clean the beech hats and grill them in the same way. Turn the grilled greens together with the dressing and season with salt and pepper. Sprinkle with freshly chopped chives and serve.
Cranberry / ginger dressing: Whisk oils, lime juice and peel together with sesame. Chop cranberries coarsely and pour into dressing.