Strawberry and asparagus salad with lemon sorbet

Name: Strawberry and asparagus salad with lemon sorbet
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 White asparagus stems (approx. 400 g); 125 g Strawberries; 1 TABLESPOON Butter or margarine; 3-4 Tbsp Icing sugar; 1 Orange; 50 g Fresh goat cheese; 4 Stem(s) Lemon balm; 4 balls of lemon sorbet (approx. 70 g each)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 White asparagus stems (approx. 400 g)
125 g Strawberries
1 TABLESPOON Butter or margarine
3-4 Tbsp Icing sugar
1 Orange
50 g Fresh goat cheese
4 Stem(s) Lemon balm
4 balls of lemon sorbet (approx. 70 g each)

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut asparagus into diagonal slices about 0.5 cm thick. Clean and wash the strawberries and cut them into approx. 0.5 cm thick slices
2
Heat the fat in a coated pan. Dust the asparagus slices with icing sugar and caramelise for 3-5 minutes. Remove and let cool down briefly
3
In the meantime, squeeze the orange and stir with cream cheese until smooth. Wash lemon balm, shake dry. Pluck leaves from the stalks and chop very finely. Mix half of them into the cream cheese sauce. Distribute the cream cheese sauce decoratively on 4 plates with a spoon. Arrange the asparagus and strawberry slices alternately in a circle. Place 1 ball of sorbet in the middle of each plate and sprinkle with the remaining lemon balm.