Summary

Ingredients

• 4 tablespoon balsamic vinegar
• 125 g oat cream cheese, youn
• 5 tablespoon water, warm
• 4 tablespoon olive oil
• 500 g asparaus, white
• 400 g spinach leaves, fresher
• 1 pinch (s) sugar
• salt
• pepper
• 1 tablespoon oil for frying

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Instructions

1. Bring the balsamic vinegar to the boil in a small saucepan. Puree with goat cheese, warm water, olive oil, salt and pepper. Then set aside.
2. Peel the white asparagus and cut off the woody ends. Quarter the asparagus lengthways. Heat the oil in a non-stick pan and fry the asparagus over a high heat for 2-3 minutes. Season with salt, pepper and a pinch of sugar.
3. Clean the spinach leaves. Wash briefly in cold water and spin dry.
4. Divide the spinach on 4 plates. Place the asparagus on top and drizzle with the dressing.