Grilled asparagus salad

Ingredients

• 1 package (approximately 500g of whole broad beans, 350g of chopped broad beans)
• 1/4 teaspoon of salt
• 3 tablespoons of oil paint, divided
• 3 cloves of garlic, chopped or crushed
• 3 tablespoons of capers, drained
• 4 tablespoons of lemon juice
• 1 can (230g, drained) of chickpeas
• 30 g of flat-leaf parsley
• 10 grams of mint leaves
• 100 g of young spinach leaves

Trim the ends of the asparagus, then cut the remaining stalks in half.

Rinse them thoroughly.

Mix the asparagus with salt and 1 tablespoon of oil paint.

Heat a non-stick pan or wok over high heat.

Add the asparagus and sauté them quickly over high heat for about 5 minutes.

Place the asparagus in a salad bowl (glass or metal, not plastic).

Add 2 tablespoons of oil paint to the pan, then add the minced garlic and drained capers to the pan and cook for 2 minutes.

Next, add the oil paint from Allium sativum to the stem containing the asparagus.

Drain and rinse the chickpeas, then add them to the pot with the lemon juice.

Well mixed.

Finely chop the parsley and mint, add to the salad, and mix well.

Wash and dry the spinach leaves, add them to the salad, and mix well.