Summary

Ingredients

• g 1,000 asparaus, medium thick
• 250 g lamb`s lettuce
• 5 tomato (s)
• 150 g sheep cheese
• 30 g walnuts, chopped
• 3 tablespoon oil for frying
• salt and pepper
• 6 tablespoon vinegar (preferably balsamic vinegar)
• 4 tablespoon oil (walnut oil)
• 1 pinch (s) sugar

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Instructions

1. Wash and peel the asparagus and cut into pieces approx. 5 cm long. Put oil (for frying) in a pan and heat. Fry the asparagus for about 10 minutes (possibly a little more) until golden brown (attention: it takes a long time before it starts to brown, but then it goes very quickly). Season with salt, pepper, a pinch of sugar and approx. 3 tablespoons of vinegar. Take the pan off the stove. Clean lamb`s lettuce; Wash and cut tomatoes. Distribute both on plates. Whisk together 3 tablespoons of vinegar, salt, pepper and walnut oil, season to taste and pour over the salad. Take the warm asparagus out of the pan and arrange on the plates. Cut the sheep`s cheese into cubes and pour over the salad. Spread the still warm vinaigrette from the pan over the salad. Finally, sprinkle with the chopped walnuts. TIP: Make a little more of the warm vinaigrette and then soak it up with baguette bread.