Summary

Ingredients

• 500 g asparaus
• 1 teaspoon butter
• 1 ½ teaspoon sugar
• 50 g walnut halves
• 1 tablespoon honey
• 2 tablespoon balsamic vinegar
• 2 tablespoon rapeseed oil
• 1 pinch mustard, hotter
• 50 ml apple juice
• salt and pepper
• 125 g lamb`s lettuce
• 1 small pomegranate

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Instructions

1. Peel the asparagus, cut off the woody ends. Halve the sticks and cook in boiling salted water with a pinch of sugar for about 10 minutes. Then drain and let cool.
2. Heat the butter and sugar in a pan. Add the walnut halves, caramelize and set aside to cool.
3. For the dressing, mix honey, balsamic vinegar, oil, mustard, apple juice and 2 - 3 tablespoons of water. Mix with salt and pepper.
4. Wash the lamb`s lettuce, spin dry. Divide together with the asparagus on 4 plates.
5. Roll the pomegranate back and forth on the work surface, cut in half, hold it over a bowl and tap the peel with a wooden spoon so that the seeds fall out. Scrape out stuck seeds with a spoon (be careful, the red juice stains strongly).
6. Mix the kernels with the prepared dressing and spread on the lamb`s lettuce. Sprinkle the walnuts on top and serve.