Summary

Ingredients

• 800 g asparaus
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 piece (s) butter

For the salad:

• 150 g strawberries
• 100 g rocket
• 2 tablespoon pomegranate seeds
• 2 tablespoon pine nuts

For the dressing:

• 50 ml water
• 50 ml balsamic vinegar, heated
• 15 ml raspberry vinegar
• 1 tablespoon walnut oil
• 25 g suar
• Basil leaves, fresh
• salt and pepper

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Instructions

1. Peel the asparagus and cut into bite-sized pieces and cook for about 12 minutes in water with 1 teaspoon each of salt and sugar and 1 piece of butter.
2. For the dressing, caramelize the sugar while stirring in a hot saucepan and mix with the hot water and the hot vinegar. Be careful, it might splash! Simmer for approx. 5 minutes, stirring, until all the caramel lumps have dissolved. Stir in the oil and season with salt and pepper.
3. Mix the rocket with the quartered strawberries, pomegranate seeds and pieces of asparagus. Cut the basil into strips and sprinkle over them.
4. Roast the pine nuts in a coated pan without adding any fat and add to the salad together with the dressing just before consumption. Mix carefully.
5. I used white asparagus, and green one is sure to work too. The quantities given result in 1 serving as a main meal or 2 starters or side dishes.
6. The amount of asparagus is the amount bought but not yet peeled. After peeling there are approx. 550 g asparagus.
7. The photo shows half of the prepared salad on a large dinner plate.
8. 510 Kcal per serving