Grilled Asparagus and Wild Ramsons with Burrata, Egg Yolk and a Honey/Lemon Sauce

Serves 4

• 1 lb asparagus

   

• 2 oz ramsons (wild garlic)

   

• 2 tbsp olive oil

   

• Pinch of salt

• 1/2 cup lemon juice

   

• 1/2 cup honey

   

• 2/3 cup water

   

• 1 tbsp fresh turmeric, grated

   

• 1 vanilla pod (bean), split lengthways

   

• 1 star anise

• 4 burrata balls

   

• 4 egg yolks

   

• 4 tablespoons roasted buckwheat

Light the fire and let the charcoal take on a shimmering glow.

Make the honey lemon sauce. Bring all the ingredients to the boil in a saucepan on high heat. Boil for about 10 minutes until it begins to thicken and is foaming a lot. Take it off the heat. Discard star anise and vanilla pod.

Trim and wash the asparagus. Ideally, peel them all the way to the top – you don’t have to, but it looks good! Dry them and place in a bowl with half of the olive oil. Mix so they are covered in the oil then place the asparagus in a course metal strainer. Roll them back and forth in a constant motion over the charcoal for about 5 minutes, taking care to ensure they don’t burn too much. Add the ramson leaves at the last minute and let them curl up in the heat. Add another tablespoon of olive oil and a pinch of salt at the end. Remove from heat.

Take a burrata ball and tear it in half using your hands. Place it on a plate and let the cream drain out. Place a pile of asparagus and ramsons beside it. Put an egg yolk on the burrata and cut into it so that the yolk runs out. Drizzle with 3–4 tablespoons of the honey/lemon sauce. Top with roasted buckwheat.

Spring ramsons can be foraged across Europe and Asia in the spring. Feel free to substitute with spring onions.