Rinse the asparagus under running water, break off woody ends (not needed). Place the asparagus stalks in a steamer basket and steam (6 minutes). After cooking, immediately flush with cold water. Cut into smaller pieces.
Pour the buckwheat groats into salad bowls (if you like, you can fry it in a pan, in olive oil, first to make it crispier). Add asparagus to the groats, rinse the beet greens and add them along with pieces of white cheese.
Salt everything, sprinkle with green pepper and drizzle with extra virgin olive oil and truffle oil.
