- Peel the lower third of the asparagus and cut off the ends. Thicker stems should be sliced lengthwise, thinner ones can be left whole. Clean, rinse and finely slice the scallions lengthwise.
- Wash the wild garlic, drain, remove stems and coarsely chop the leaves. Finely puree the wild garlic, sour cream, lemon juice, lemon zest and 2 tbsp olive oil in a blender (or in a tall glass with a hand blender) and season to taste with SALDORO fine sea salt, mixed organic pepper and a small pinch of sugar.
- Mix together the green asparagus and scallions and separate into aluminium grilling trays. Over medium heat, grill 10-12 min until firm to the bite, stirring regularly. Transfer to plates, add SALDORO fine sea salt and, if desired, mixed organic pepper, and drizzle with olive oil. Serve with the wild garlic-pepper dip.
You can also substitute the wild garlic with a handful of baby spinach and one peeled garlic clove.