1
Heat the oven to 170 °C.
2
Cut the sweet potato into long fries. Remover the lower part of the green asparagus.
3
Preheat the grill pan well and create grill marks on the sweet potato slices. Place the potatoes in a baking dish with sea salt and 2 tbsp of oil. Roast them in the oven for about 20-30 minutes until tender.
4
Mix the asparagus with 2 tbsp of oil and grill them slowly until tender in the grill pan.
5
Chop the thyme and rosemary leaves and mince the garlic. Put all of this in a bowl and add the salted lemon peel (finely cut the yellow skin). Slice the asparagus diagonally into thirds, add them to the bowl and mix well. Allow the mixture to cool down a little.
6
Make a fresh vinaigrette by mixing lemon juice and zest, 4 tablespoons of olive oil and a teaspoon of (icing) sugar.
7
Arrange the grilled sweet potatoes, spinach and asparagus mixture on a serving dish and drizzle the vinaigrette on top. Add a little more sea salt and freshly ground pepper to finish.
