Lamb's lettuce with asparagus and strawberries

Name: Lamb's lettuce with asparagus and strawberries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 250 g small strawberries; 5 Stem(s) Chervil; 3 TABLESPOONS dark balsamic vinegar; 2 TABLESPOONS liquid honey; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 2 (100 g each) Bag of Florette "Lamb's lettuce

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1 pinch Sugar
250 g small strawberries
5 Stem(s) Chervil
3 TABLESPOONS dark balsamic vinegar
2 TABLESPOONS liquid honey
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
2 (100 g each) Bag of Florette "Lamb's lettuce

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the stalks in half and cook in boiling salted water with sugar for 5-7 minutes. Wash, clean and halve the strawberries. Wash chervil, shake dry and pluck leaves from the stalks.
2
Mix vinegar, honey and mustard, season with salt and pepper and add oil.
3
Pour the asparagus into a sieve, quench cold and drain. Arrange strawberries, asparagus and salad on plates, drizzle with vinaigrette and sprinkle with chervil.