Berlin Runway with Drone Dressing
Based on:
TypeSide dish
Serves4 people
DateSeptember 24, 2026
Two asparagus runways with spicy radish ‘drones’: the airport on your plate.
Long, sharply grilled green asparagus form two parallel runways, interrupted by bright red, spicy pickled radish slices as ‘drones’. The sharp and sour flavors echo the tension of the grounded airport.
Ingredients
- 500 g green asparagus
- 1 bunch radishes
- 100 ml white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 red chili pepper
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- Black pepper to taste
Method
- Wash the asparagus, trim off the woody ends.
- Brush the asparagus with olive oil and sprinkle with coarse sea salt and black pepper.
- Grill the asparagus on high heat in a grill pan or barbecue until charred, 6-8 minutes.
- Wash the radishes and cut them into thick slices.
- Slice the chili pepper into thin rings.
- Mix vinegar, sugar, salt, and chili pepper in a bowl. Add the radish slices and let sit for 15 minutes.
- Arrange two parallel lines of asparagus on each plate as runways.
- Place pickled radish slices as ‘drones’ on and across the runways.
Serving notes
- Serve cold or lukewarm to keep the tension between warm and sour.
- Offer a small bowl of the radish dressing for extra kick.