Nettle Salsa with Charred Scottish Asparagus and Whipped Honey Goat's Curd

Here in Scotland, spring always feels particularly vibrant and exciting. The weather can be unpredictable, swinging between torrential downpours and scorching bursts of sunshine that catch us off guard. With our eclectic wardrobes of sunglasses, waterproofs, SPF, and wellies, it's the perfect time to fire up the fire pits and start foraging and frolicking among the hedge bottoms.

Stinging nettles often get a bad reputation— much like those spring downpours. But if you look past their prickly nature, you'll discover a super tasty, wild ingredient that awakens your palate and tingles your taste buds.

The Scottish asparagus season is as short as those bursts of spring sunshine, but the joy it brings is even mightier. Charring asparagus over a fire brings out a gorgeous smoky bite, enhancing the natural sugars in the vegetable and creating a flavor that is hard to beat.

Blanching nettles removes their sting, and all the ingredients in this recipe are budget-friendly. I highly recommend splurging on a crisp white wine, such as a beautifully clean Loire Valley-style Sauvignon Blanc, to enjoy alongside this dish. After all, who cares about the weather when you have a glass of wine, a crackling fire, and locally sourced and foraged ingredients?

Serves 2 as a light lunch, starter, or part of a feasting spread.

For the Nettle Salsa: (Can be served immediately or kept for up to 3 weeks in a clean airtight container in the fridge)

1. Blanch the nettles by bringing a pan of salted water to a boil. Add the nettles and cook for 3 minutes. Remove them from the boiling water and immediately plunge them into cold water. This cooking process removes the sting and helps retain the vibrant green color. After a few minutes in cold water, drain the nettles and squeeze out any excess water.

2. Add the blanched nettles, wild garlic, spinach, parsley, and chillies to a blender. Pulse a few times until combined. For a textured salsa, avoid making it too thin.

3. Add the vinegar, salt, pepper, and a squeeze of lemon juice. Pulse again.

4. Gradually add the olive oil, a few glugs at a time, and continue blending until the desired texture is achieved.

For the Asparagus:

1. Light your BBQ or grill. Use a mixture of local lump wood charcoal and wood for the best flavor. Wait for about 10 minutes until it turns flaky white/grey and is glowing hot.

2. Snap off the woody ends of the asparagus, approximately an inch from the base where the woodiness ends and the tender part begins.

3. Lightly coat the asparagus spears with olive oil.

4. When the grill is hot, and there are no big direct orange flames, place the asparagus on it. Cook for about 6-7 minutes, turning every 30 seconds, until they develop a slight char. The natural sugars in the asparagus will caramelize beautifully, especially when exposed to wood smoke.

To Serve:

1. Toast the sourdough on the grill and drizzle it with a little olive oil.

2. In a separate bowl, whip the honey into the goat's curd, and add a grind of black pepper.

3. Layer your plate with a dollop of whipped goat's curd in the center, using the back of the spoon to create a circular "smoosh."

4. Arrange the charred asparagus on top of the goat's curd.

5. Sprinkle with flaked sea salt and generously drizzle the nettle salsa over the asparagus.

6. Garnish with fresh wild garlic flowers (or other edible flowers).

7. Serve with toasted sourdough and enjoy with a glass of Loire Valley-style Sauvignon Blanc, such as Sancerre.