Asparagus and Black Garlic with Quinoa and Nipper SproutsFeatured

Asparagus and Black Garlic with Quinoa and Nipper Sprouts

Get sprouting a few days ahead – see our instructions on how to sprout.

Recipe source: Simon Bryant – dirt(y) inc: 

dirt(y) inc red nipper lentils were used in this recipe




For 4 Person(s)


  • 2/3 cup red quinoa seeds
  • salt flakes and cracked black pepper
  • 100 ml extra virgin olive oil
  • 2 tbsp verjuice
  • 1 1/2 tsp ground fennel
  • 3 clves black garlic, peeled and thinly sliced
  • 1/2 cup dirt(y) red nipper lentil sprouts
  • 2 bunches asparagus, trimmed and cut into thirds
  • dozen or so, nasturtium flowers
  • handfull dill sprigs


Rinse the quinoa under cold running water for a minute or two, then drain. Throw the quinoa along with 1 tsp salt and 2 cups of water in a heavy-based pan over high heat and bring to a simmer. Stir then cover with a lid and drop to a low heat. Cook for 12-15 mins or until most of the water is absorbed, the quinoa is tender to bite and a few have popped open.

Make a dressing with 4 tbsp olive oil, the verjuice, fennel and garlic. Mix lentil sprouts in with quinoa then gently fold the dressing through.

Pre heat a grill plate over medium heat. Use the remaining olive oil to rub over asparagus and season. Grill for 2 mins on each side, or until asparagus blisters a little.

Place the quinoa and lentil sprouts onto a large platter (or individual plates), lay the asparagus on top. Scatter with nasturtium flowers and dill. Drizzle over a little olive oil and some cracked black pepper.