Summary

Ingredients

• 140 g asparaus, reen, net
• 150 g strawberries
• 70 g lettuce, romaine
• 2 tablespoon rapeseed oil
• 50 ml apple juice, cloudy, organic
• 50 g powdered suar
• 50 ml balsamic vinegar
• 2 tablespoon olive oil
• Sea salt, from the mill
• Black pepper from the mill

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Instructions

1. Cut the ends from the asparagus approx. 2 cm wide, cut the remaining asparagus into 1 cm wide diamonds.
2. Heat the rapeseed oil in a pan on medium heat, fry the asparagus for 3 minutes while turning, dust with powdered sugar, caramelize and deglaze with apple juice. Turn off the heat, leave to stand with the lid on for 2 minutes, then remove from the hotplate.
3. Transfer the asparagus from the pan into a bowl.
4. Pour the stock from the pan into another bowl, add the balsamic vinegar and olive oil, and season to taste with the spices.
5. Place the asparagus in the vinaigrette bowl.
6. Clean, halve or quarter the strawberries, depending on the size, and add to the asparagus.
7. Clean the romaine lettuce, pluck into bite-sized pieces - in the asparagus bowl.
8. Mix everything carefully and serve.
9. A delicious starter is also portioned accordingly.