1. Heat saucepan over medium heat with 2 tbsp oil. Dice onion, add to pan as you go. Chop garlic and add to pan along with 2 tsp dried tarragon. Cook for 4-5 minutes until softened.

2. Dice celery, carrot, potatoes and zucchini. Add to saucepan along with buckwheat. Stir in stock paste and cover with 1L water. Cover and simmer for 20 minutes until buckwheat is tender.

3. Heat a frypan or griddle pan over high heat. Trim and halve asparagus lengthways. Rub with 1/2 tbsp oil, season with salt and pepper. Cook for 4-5 minutes until charred.

4. Finely slice basil leaves. Combine with 2 tbsp vinegar and 1/3 cup olive oil. Season to taste with salt and pepper.

5. Squeeze lemon juice into crockpot. Season to taste with salt and pepper. Divide crockpot among bowls. Top with charred asparagus. Spoon over basil oil to serve.

Notes:
You can also blend the basil oil using a stick mixer.

Brown onion 1
celery 2 sticks
carrot 1
Baby potatoes 200g
zucchini 1
Buckwheat 1 packet (150g)
stock paste 1 tbsp
asparagus 1 bunch
basil 1 bunch
lemon 1/2

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, dried tarragon, garlic (2 cloves)