Summary

Ingredients

• salt and pepper
• 1 red pepper (s)
• 4 tablespoon olive oil
• 1 handful walnuts, roughly chopped
• 500 g asparaus, reen
• 1 pinch (s) sugar
• 0.5 teaspoon ½ chili powder
• 1 lemon (s), juice it

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Instructions

1. Wash the asparagus, cut off the lower third, peel a little if necessary and cut into not too small, oblique pieces. Wash and dice the peppers. Roughly chop the walnuts.
2. Fry the asparagus in a pan with 2 tablespoons of olive oil over a high temperature for 5 minutes. Add the peppers and fry for another 2 minutes. Salt and pepper a little. Remove the pan from the heat and place the fried vegetables in a wide bowl. In a small pan without fat, do not roast the walnuts too much.
3. For the dressing, mix the lemon juice, a little salt, a strong pinch of sugar, chili powder, 2 tablespoons of olive oil and add to the bowl with the vegetables. Gently mix the vegetables and dressing. To serve, place the salad on a serving plate and sprinkle with roasted walnuts.
4. Tip: If you prefer it fruity and mild, you can use e.g. Take honeydew melon, mango or avocado. If you like it a little more piquant, you can add sun-dried tomatoes and season with basil.