Summary

Ingredients

• 1 head Lollo Rosso, Lollo Bianco, oak leaf lettuce or similar.
• 8 stalks asparagus
• 30 g pine nuts
• 100 ml vegetable stock
• 4 tablespoon olive oil, fine
• Sambal Oelek
• 1 tablespoon Dijon mustard
• 2 cloves garlic
• 1 shallot (s)
• 3 tablespoon balsamic vinegar, white (or fine wine vinegar)
• 1 tablespoon pesto, (wild garlic pesto or other green)
• salt
• little pepper
• 40 g butter
• 1 teaspoon sugar
• Chilli powder, or chilli flakes

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Instructions

1. For the dressing, which is best prepared in a screw-top jar or shaker:
2. Mix the balsamic vinegar with salt, mustard, pesto, a finely chopped shallot, 2 crushed garlic cloves, then add the stock and shake vigorously. At the very end add the olive oil and sambal oelek and shake vigorously again.
3. Wash the lettuce, spin dry and distribute on 4 deep plates (preferably pasta plates).
4. Roast the pine nuts in a pan without adding any fat.
5. Peel the asparagus, halve the stalks lengthways and cut into bite-sized pieces.
6. Melt the butter in a pan, add the asparagus and stir-fry until al dente. Then salt in the pan and sprinkle the sugar on the butter. Briefly continue frying and then season with chilli flakes or powder to taste.
7. Mix the dressing well again and then pour over the lettuce leaves, sprinkle the pine nuts over the top. At the very end, drape the fried, caramelized asparagus on the edge and serve immediately so that the asparagus is eaten warm.
8. It goes well with the baguette, of course, but as a starter the salad is quite substantial on its own.