Marinated Asparagus and Strawberry Salad

Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 500 g strawberries
• 2 heads lettuce (lettuce hearts are great)
• 60 g pine nuts
• 2 boxes cress
• 4 tablespoon balsamic vinegar, white
• 2 tablespoon sherry vinegar
• 6 tablespoon oil (rapeseed or safflower oil)
• 2 tablespoon oil (walnut or pine nut oil)
• Salt and pepper, freshly ground
• 2 tablespoon powdered sugar
• some vegetable broth

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Instructions

1. First the asparagus is cleaned and peeled (only half of the green one). Cut the sticks diagonally into bite-sized pieces. Cook the white asparagus in salted water for 12-15 minutes until al dente. For the green, first lightly caramelize the powdered sugar, then toss the asparagus pieces in it and add a little vegetable stock. Cook al dente in just 5 minutes. Drain both types well.
2. Mix the vinegar, oil, salt and pepper into a dressing and add the cress from a box. Put the asparagus in the sauce and let it marinate.
3. Now wash the lettuce, shake it dry and line a large bowl or 8 plates with it. Clean the strawberries, cut them in half and spread them on the salad. Toast the pine nuts in a pan without fat.
4. Spread the asparagus on the salad, drizzle the rest of the dressing on the salad and strawberries and sprinkle everything with the cress from the second box and the pine nuts.