Summary

Ingredients

• 500 g asparaus, white
• 100 g blueberries
• 100 g soft oat cheese
• 1 handful lettuce, green
• 1 handful walnuts
• some butter
• 2 tablespoon olive oil
• 1 teaspoon mustard
• 1 tablespoon fruit vinegar, e.g., strawberry or raspberry vinegar
• salt and pepper
• 2 tablespoon, leveled sugar, brown

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut into large pieces. Melt the butter in a pan and fry the asparagus for about 5 minutes until it is golden brown and still bite. Season with salt and pepper. Now sprinkle the sugar over it. It is best to caramelize the sugar with a gourmet burner. If you don`t have one at hand, you can also let the sugar caramelize by heating it up in the pan. Let the asparagus cool down.
2. Cut the goat cheese into small cubes. Chop the walnuts. Cut the green lettuce into fine strips. (The type of salad does not matter here, as it gives more of a visual note.) Clean the blueberries. When the asparagus has cooled down, everything can be added.
3. Whisk the olive oil, mustard, vinegar, salt and pepper into a dressing. Pour over the salad and mix well.
4. The salad is perfect for warm spring nights. The interplay between sweet, fruity and salty goes well with grilled food.