Blanch the asparagus in boiling, salted water for four minutes or until bright green and just tender. Strain and refresh immediately in ice-cold water. Braai or roast the garlic bulb for 40 minutes at 200 °C till soft. Combine the olive oil, lime juice and roasted garlic, and season to taste. Add dressing to the salad, toss together, pour into a jar and sprinkle with micro-greens.
By Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.