You can imagine that asparagus with lemon, crispy radishes, fresh herbs and buckwheat is a winning combination. Quick, easy and nutritious.
- 3/4 cup / 110 gram whole buckwheat groats
- 2 cups / 250 ml water
- one green onion, sliced
- sea salt and black pepper to taste (I didn’t use salt in this recipe)
- 2 large handfuls fresh flat-leaf parsley, finely chopped
- juice from 1.5 lemon, or more to taste
- cold-pressed olive oil for drizzling and/or grilling
- 1 bunch asparagus (approx. 15 spears)
- 1 bunch radishes (approx. 15), cut into thin slices
- 1 cup / 120 grams (frozen) green peas
- one tablespoon coconut aminos or tamari
- ½ teaspoon onion powder
- one tablespoon sunflower seeds or pumpkin seeds
- Rinse buckwheat under cold running water. Bring water to a boil. Then simmer buckwheat for 7 to 10 minutes gently on low heat. If the buckwheat is ready and it still contains some water then place the buckwheat in a sieve and let it drain. If all the water is neatly absorbed, let buckwheat rest for 10 minutes at room temperature. If the buckwheat has cooled down, you can put it in a salad bowl. Meanwhile, cut the fresh parsley and mix it with the lemon juice (half a lemon) and coconut aminos / tamari, the radish slices, onion powder and buckwheat. Bring to taste with oil or salt if you like it.
- Cut the asparagus into smaller pieces and sprinkle with the juice of half a lemon. I use a potato peeler to get rid of the harder part of the asparagus. Heat a grill or a large wok pan and add the asparagus with a little water (or oil) into the pan. Heat until they are soft or nicely marked if grilling them in a grill pan. In the last few minutes: add the frozen green peas and spring onions to the asparagus. Then add the asparagus (with spring onion and green peas) to the buckwheat. Add the sunflower seeds or pumpkin seeds together with the juice of half a lemon. Combine and serve.