Summary

Ingredients

• 300 g asparaus, reen
• 0.5 ½ bunch chives
• some garden cress
• 1 teaspoon mustard, coarse-grained
• 1 teaspoon acacia honey
• 2 tablespoon balsamic vinegar, light
• 1 tablespoon lemon juice
• 2 tablespoon walnut oil
• 1 teaspoon chilli flakes
• some salt and pepper

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Instructions

1. Wash the green asparagus and peel the last lower third. Cut off the heads generously and set aside for the time being. Cut the rest of the sticks lengthways into thin strips with a peeler.
2. For the dressing, mix balsamic vinegar, mustard, honey, chilli flakes and lemon juice. Then add the walnut oil and stir everything well. Season to taste with a little salt and pepper.
3. Wash the chives, shake dry and cut into fine pieces. Then mix the chives into the dressing and let everything steep for a short time.
4. Mix the asparagus strips and the heads in a bowl with the dressing and let steep for a little longer.
5. Arrange on plates, sprinkle with the garden cress and serve.