Grilled romaine lettuce with BBQ asparagus vinaigrette & green sauce

Salad & BBQ asparagus:
- 1 mini romaine lettuce
- 2 white asparagus spears
- 8 cherry tomatoes
- 2 wild garlic leaves
- olive oil
- Flor de Sal Limon, pepper

Vinaigrette:
- 1 tbsp passion fruit vinegar
- 1 tbsp mild vinegar
- 1 tbsp water
- 1 MSP xanthan gum
- Olive oil, salt, pepper

Green sauce:
- 1 packet of herbs for Frankfurt green sauce
- 125 g sour cream
- 100 g sour cream
- 50 g yoghurt
- 2 eggs (hard-boiled)
- 1 tbsp wine vinegar
- salt, pepper, sugar

Grilled romaine:
Carefully clean the mini romaine, removing any wilted outer leaves. Trim the stalk only minimally so that the leaves hold together. Cut the lettuce in half lengthways to create two sturdy halves. Rub the cut surfaces lightly with olive oil - this prevents sticking and promotes roasted flavors. Season both halves evenly with Flor de Sal Limon and freshly ground pepper.
Preheat the grill to approx. 250 °C direct heat. Place the lettuce cut-side down on the grill and grill for approx. 1-2 minutes until clear grill marks appear. Then turn and grill briefly on the reverse side (approx. 30-60 seconds). The lettuce should develop roasted aromas on the outside but remain crispy on the inside. Remove from the grill and leave to rest on a rack or plate so that it does not overcook.

BBQ asparagus vinaigrette:
Prepare and grill the asparagus. Peel the white asparagus completely (from the head down) and cut off the woody ends. Rub the spears evenly with olive oil. Grill on the barbecue at approx. 250 °C on all sides, turning regularly.
The aim is a light browning with roasted aromas, but the asparagus should still have a bite (approx. 6-8 minutes depending on thickness). Leave to rest briefly after grilling.

Further processing:
Cut off the tips of the asparagus (approx. 4-5 cm) and set aside separately. Cut the remaining asparagus into small, even cubes (approx. 0.5-1 cm). Quarter the cherry tomatoes and add to the diced asparagus. Finely chop the wild garlic (fine strips or brunoise).

Make the vinaigrette:
Place the passion fruit vinegar, mild vinegar, water and xanthan gum in a tall container. Blend with a hand blender, slowly adding the olive oil until the vinaigrette has thickened slightly. Season to taste with salt and pepper - it should be fresh, slightly fruity and balanced.

Finalize:
Mix the diced asparagus, tomatoes and wild garlic with the vinaigrette. Allow to infuse briefly (2-3 minutes) so that the flavors combine. Season the asparagus tips separately with salt and pepper and keep ready for serving.

Green sauce:
Sort the herbs thoroughly, wash and spin dry very well. Finely chop the herbs (do not puree to retain the texture). Place in a bowl and mix with the wine vinegar - this stabilizes the color and enhances the freshness. Add the sour cream, sour cream and yoghurt and mix until evenly combined. Season to taste with salt, pepper and a small pinch of sugar - the sauce should be fresh, slightly sour and round.
Peel and roughly chop the hard-boiled eggs (not too finely, you want them to be slightly chunky). Carefully fold in the eggs. Ideally, leave the sauce to infuse for 10-15 minutes so that the herbal flavors develop.

Serve:
Place a generous spoonful of green sauce in the middle of the plate and spread lightly. Place the grilled romaine on top (cut side up or at a slight angle). Pour the BBQ asparagus vinaigrette evenly over the salad. Place the asparagus tips decoratively on top. Finely grate or slice the walnut kernel over the dish. Accentuate with a few drops of chive oil. Garnish with fresh chives.

Tip:
Grill the romaine really hot and briefly, otherwise it will become soft instead of aromatic
Do not overcook the asparagus - a slight bite is crucial.
Keep the vinaigrette deliberately fruity and tart as a contrast to the creamy sauce
Never puree the green sauce, otherwise it loses its freshness and structure