This lovely vegetable has a short season, which makes it even more interesting and worth waiting for. This is my asparagus plate with flavours that play well together and make interesting combinations. I wanted to make a plate with strong contrasts between salty and sweet, soft and crispy. The amaranth* seeds have a really interesting nutty flavour that goes well with the nuttiness of the rucola and balances against the sweetness of the apples.
Asparagus, amaranth* seed and rucola salad, coppa crisp, quail egg and an apple-thyme vinaigrette.
* Amaranth is a small grain native to southern North America (Mexico, Guatemala) and has long been grown and used by the Aztecs, Incas and Mayas. It has a high protein content and is also a good source of dietary fiber and minerals. The name derives from the greek “Amarantos” – unwithering.