Summary

Ingredients

• 1 kg asparagus
• 1 avocado (s)
• 1 handful rocket
• 1 bag lamb`s lettuce
• 0.33 cucumber (s), quartered, sliced
• 1 dl olive oil or rapeseed oil
• 2 tablespoon aceto balsamico, or raspberry / red wine vinegar
• salt
• pepper
• 2 teaspoons thick juice (pear), alternatively liquid honey or maple syrup, possibly. also sugar
• Lemon juice

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Instructions

1. Peel the asparagus in the lower third and cut off the woody parts. Cook with a little lemon juice in the water and 1 teaspoon salt.
2. Meanwhile, prepare the cucumber, wash the salads, break off long stalks of the rocket and drape everything on plates.
3. For the sauce, mix the oil with vinegar, salt, a little pepper and pear syrup.
4. Halve, stone, peel the avocado and cut into cubes on a board. If possible, leave it in shape and drizzle with lemon juice so that it doesn`t turn brown.
5. When the asparagus is done, place it on or next to the salad, spread the avocado over it and drizzle with the sauce.
6. Also very suitable as a starter for more people.