Bereidingswijze 

Bereidingstijd: 30 minuten + oven 20 minutes

• Preheat the oven to 220 ºC. Bake the gratins in the preheated oven for 20-25 minutes until done and golden brown.
• Heat the grill pan. Cut or snap off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, in approximately 5 minutes.
• Mix the padrón peppers with 1 tablespoon of olive oil. Also grill them until done and beginning to blacken, in approximately 5 minutes.
• Heat 1 tablespoon of olive oil in a frying pan. Fry the white beech mushrooms for 1 minute until they are al dente.
• Quarter the tomatoes for the salsa, remove the seeds and finely dice the flesh. Finely chop the red onion and the garlic.
• Mix together the tomatoes, onions, garlic, lime juice and 1 tablespoon of olive oil. Add salt and pepper to taste.
• Mix together the asparagus, padrón peppers and mushrooms. Season to taste with salt and pepper. Divide over 4 plates.
• Place a gratin alongside the vegetables. Add the tomato salsa as a side and garnish with fresh herbs, cress and/or edible flowers.