Asparagus and Black Garlic with Quinoa

11:30 am on 24 September 2012

Serves 4 as a starter or a side.

Asparagus Black Garlic with Quinoa PicIngredients

  • 2/3 cup (110g) red quinoa seeds
  • Salt flakes and cracked black pepper
  • 100mL extra virgin olive oil plus a splash to serve
  • 2 tablespoons Verjuice
  • 1/4 teaspoon ground fennel
  • 3 cloves black garlic, peeled and thinly sliced
  • 2 bunches asparagus, trimmed and cut into thirds
  • dozen or so nasturtium flowers
  • 1 handful dill sprigs


1. Rinse the quinoa for a minute or so in a colander under cold running water, then drain. Place the quinoa, 1 teaspoon of salt and 2 cups 9500 ml) of water in a heavy-based saucepan over high heat and bring to a simmer. Stir, then cover with a tight-fitting lid and turn down the heat to low. Cook for 12-15 minutes or until most of the water has been absorbed, the quinoa is tender to bite and some of the quinoa have popped open and split.

2. Combine 4 tablespoons of olive oil with the verjuice, fennel and garlic to make a dressing. Use a fork to fold the dressing though the quinoa.

3.  Preheat a grill-plate or char-grill pan over medium heat. Rub the asparagus with the remaining oil and ¼ teaspoon of salt. Grill for about 2 minutes on each side or until the asparagus is a little blistered.

4. Divide the quinoa among plates and arrange the seared asparagus on top. Scatter with nasturtium flowers and dill. Add a splash of olive oil and some cracked black pepper to serve.