Summary

Ingredients

• 1 kg asparagus, white
• 380 ml water
• 1 teaspoon, leveled salt
• 1 yellow pepper (s)
• 2 shallot (s)
• 2 stalks dill
• 1 tablespoon honey, more liquid
• 3 tablespoon oil
• 2 small melons, Galia
• 2 tablespoon lime juice
• salt and pepper

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Instructions

1. Peel the asparagus well and cut off the woody ends. Cut the asparagus into 2 cm pieces. Bring the water with salt to the boil and cook the asparagus for 8-10 minutes. Put the asparagus in a sieve, rinse with cold water and drain well. Cut the peppers and shallots into fine cubes. Pluck the dill from the stalks and chop finely. Put the asparagus pieces in a bowl, mix well with the paprika, diced shallots, honey and oil, season with salt and pepper and stir in the dill.
2. Divide and core the melon and remove the pulp with a ball cutter. If you don`t have a ball cutter, take a spoon and cut the pulp into cubes. Mix the pulp with the lime juice and carefully fold into the salad.