Summary

Ingredients

• 500 g asparaus, reen
• 1 tablespoon pepper, red grains
• 1 tablespoon butter
• 200 g spinach leaves, fresh youn
• 6 cherry tomato (s)
• 2 tablespoon balsamic vinegar
• 2 tablespoon lemon juice
• 1 pinch cayenne pepper
• 3 tablespoon olive oil
• 1 pinch (s) cane sugar
• 1 shallot (s), finely chopped

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Instructions

1. Wash the asparagus, peel the lower third and cut into 3 cm long sections. Put the butter in a pan, let it melt and fry the asparagus in it for 10 minutes, sprinkle with crushed pepper and lightly salt. Wash the spinach leaves, cut into bite-sized pieces and serve on 2 plates. Spread the asparagus and the halved cocktail tomatoes on top.
2. Mix the dressing ingredients well in a twist-off glass and pour over the salad.
3. The salad tastes best when the asparagus is still lukewarm and bread is served with it. But also tastes delicious with red meat.
4. Tip: also tastes delicious with white asparagus!