Summary

Ingredients

• 1 kg asparagus, green
• 300 g sliced turkey breast or chicken breast roulade, thinly sliced
• 1 onion (s), red
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 6 tablespoon olive oil
• 4 tablespoon balsamic vinegar

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Instructions

1. Peel the asparagus as necessary and cut off the end of the cut. Cook in salted water with a pinch of sugar for 3 - 5 minutes until al dente, drain and cut asparagus into pieces suitable for salad, as well as the turkey slices. Cut the onion into small cubes. Mix the ingredients together and let them infuse well with the olive oil and balsamic vinegar.
2. A delicious, light spring salad is ready.