I am totally in summer mood these past two weeks! The weather has been just beautiful. We have been to the sea last weekend: hanging out at the beach, going for walks, sea side aperitif and eating outside – just perfect! I especially love mild summer evenings.

Being in the summer mood also means easy, light dishes, a lot of fresh produce and colourful cooking.

I have the perfect summer day lunch for you: Green asparagus, topped with goat cheese and a super yummy orange vinaigrette.

I am pretty proud of that vinaigrette actually. It is nice and fruity but still has a little garlic taste. Might be difficult to imagine but it is really tasty.

I am waiting for more zucchini flowers on our balcony as I have a nice recipe in mind. Meanwhile I bought a bunch of edible flowers at the farmer’s market this morning. There were lots of different edible flowers and to be honest I couldn’t identify them all. But they are a great colourful match for the green asparagus.

What you need for two people:

400g green asparagus

100g goat cheese

A handful of edible flowers such as calendula, borage, sage blossoms

For the Orange Vinaigrette

Juice from 1 orange

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon agave syrup

1 garlic clove

1 teaspoon thyme

Salt and pepper

Steps:

Use just blanched aspargus (five minutes in boiling water) for the salad or grill blanched asparagus with some garlic and olive oil

Crumble the goat cheese on top

Combine all the ingredients for the orange vinaigrette in a bowl

For the garlic use a garlic press, season to taste with salt and pepper

Sprinkle the vinaigrette on top

Decorate with edible flowers