Cooking instructions
Pan-Seared Green Asparagus & Buckwheat, Edamame, Peas Bowl with Wild Garlic & Fresh Herbs Pesto
Pan-Seared Green Asparagus & Buckwheat, Edamame, Peas Bowl with Wild Garlic & Fresh Herbs Pesto
This dish is a vibrant celebration of green, bringing together the earthy, nutty profile of buckwheat with the crisp bite of pan-seared asparagus. We’ve built a texture-rich base of edamame and sweet peas, all brought to life by a bright green pesto infused with wild garlic, fresh spinach, mint, basil, miso, and lemon juice.
The experience is elevated by a fragrant infusion of anise and coriander, balanced by the crunch of roasted almonds and the gentle heat of pickled chilies. It is a nourishing, garden-fresh bowl designed to feel both grounding and revitalizing.
What you need
What you need
Ingredients by Cbovero
- Green Asparagus
- Buckwheat (100g)
- Cbovero Green Pesto
- Edamame & Peas mix
- Spring Onion
- Roasted Almonds
- Pickled Chili
- Anise & Coriander spice mix
Ingredients From Your Pantry
- Olive oil (2 tbsp)
- Sea salt and black pepper
- Boiling water
Equipment Needed
- Medium saucepan
- Frying pan with lid
- Mixing bowl
- Knife & cutting board
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Buckwheat, green asparagus, edamame (soy), green peas, spinach, wild garlic, mint, basil, miso (soy), almonds (nuts), red chili, vinegar, sugar, spring onion, olive oil, lemon juice, anise, coriander seeds, sea salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Cook the Buckwheat & Asparagus Ends
Trim the woody ends of the green asparagus. Take the bottom 5cm of the remaining stalks and slice them into thin rounds. Add the buckwheat to a saucepan with plenty of water and bring to a boil. Simmer for about 10 minutes in total. In the last 5 minutes of cooking, add the sliced asparagus rounds to the pot. Drain when the grains are tender.
STEP 2 - Hydrate the Greens
Place the frozen edamame and peas in a heatproof bowl. Cover with boiling water and let them rest for 5 minutes to defrost and brighten. Drain and set aside.
STEP 3 - Sauté the Asparagus
Keep the asparagus tips whole. Heat 1 tbsp of olive oil in a frying pan over medium heat. Add the asparagus, cover with a lid, and fry for about 7 minutes, shaking the pan occasionally. In the last 30 seconds, add the diagonally sliced spring onion to the pan just to soften.
STEP 4 - Prep the Toppings
While the asparagus is frying, thinly slice the pickled chili and the roasted almonds.
STEP 5 - Infuse & Mix
In the saucepan used for the buckwheat (now empty and dry), heat 1 tbsp of olive oil with the anise and coriander spice mix for about 30 seconds until fragrant. Fold the cooked buckwheat, asparagus rounds, peas, and edamame back into the pan. Season with salt and pepper and toss to coat in the aromatic oil.
STEP 6 - Plate
In the center of the plate, create a neat circle with the warm buckwheat and green vegetable mix. Pour the Cbovero Green Pesto generously all around the outside of the mix. Place the sautéed asparagus and spring onions on top of the grains. Finish with a scatter of roasted almonds and place the pickled chili slices atop the green sauce for a pop of color. Enjoy my dear.
Chef's Notes
Using the asparagus rounds in the buckwheat water ensures no part of the vegetable goes to waste while adding a subtle sweetness to the grains. If you want an extra "zing," add a tiny splash of the chili pickling liquid to your pesto before serving!