Asparagus-strawberry salad

Name: Asparagus-strawberry salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 1 TEASPOON Butter; 1 TEASPOON Lemon juice; 7-10 Tbsp Sugar; 2 (175 g each) Chicken filets; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil; 500 g Strawberries; 1 Roman salad heart; 30 g Pine nuts; 4 TABLESPOONS light balsamic vinegar; 1 TABLESPOON green pepper; 7-10 Tbsp Basil and chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
1 TEASPOON Butter
1 TEASPOON Lemon juice
7-10 Tbsp Sugar
2 (175 g each) Chicken filets
7-10 Tbsp Pepper
6 TABLESPOONS Oil
500 g Strawberries
1 Roman salad heart
30 g Pine nuts
4 TABLESPOONS light balsamic vinegar
1 TABLESPOON green pepper
7-10 Tbsp Basil and chervil

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cut asparagus diagonally into pieces and cook in boiling salted water with butter, lemon juice and 1 pinch of sugar for about 8 minutes, drain.
2
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan. Brown the meat on both sides. Fry over a low heat for about 10 minutes, turning over.
3
Wash, clean and slice the strawberries. Clean, wash and slice romaine lettuce. Roast pine nuts in a pan without fat, take them out. Mix vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil.
4
Stir in green pepper. Cut the meat into slices. Mix asparagus, strawberries and salad with the vinaigrette. Arrange on a plate with chicken pieces. Sprinkle with pine nuts. Garnish with basil and chervil.