Start by heating the monolith to 200°C. Then prepare the grill halfway indirectly using the deflector stone.
Now clean the asparagus. To do this, peel the bottom third and cut off approx. 0.5 cm of the bottom stalk.
Make a marinade from the olive oil, salt, pepper, crushed garlic, sesame seeds and lemon zest. Marinate the asparagus in the marinade. Then briefly grill the marinated asparagus and continue cooking indirectly.
Toss the prawns and champions briefly in the marinade. Grill the champions indirectly and the prawns directly.
Brush the bread with the rest of the marinade and grill. Allow it to develop roasted aromas. In the meantime, mix a dressing of olive oil, balsamic cream, mustard honey, salt and pepper.
Once everything is cooked, cut the asparagus and bread into bite-sized pieces and plate up with the remaining ingredients and dressing.
Enjoy your meal!
