Summary

Ingredients

• 4 tablespoon vinegar, (white wine vinegar)
• 125 g oat cream cheese
• 4 tablespoon olive oil
• 1 kg asparagus
• 250 g oak leaf lettuce
• a bit salt
• some pepper
• some sugar
• 6 tablespoon water, warm

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Instructions

1. Bring the vinegar to the boil in a tall saucepan. Add the water, 2 tablespoons of oil, the goat cream cheese, salt and pepper and puree everything. Put aside.
2. Wash the lettuce and spin dry. Peel the asparagus and quarter it lengthways. Heat the rest of the oil and fry the asparagus over high heat for about 5 minutes. Season with salt, pepper and a little sugar.
3. Arrange the salad on a platter. Spread the asparagus on top and drizzle with the goat cream cheese vinaigrette.
4. Serve with white bread. If you like, you can sprinkle Gundermann flowers on the salad to make the salad even more spring-like.