Smokey's kohlrabi and asparagus salad

Ingredients for 2 servings:

• 2 small kohlrabi
• 500 g asparagus, green
• 1 small onion(s), red, cut into strips
• ½ bunch basil, roughly chopped
• 2 tbsp, heaped hazelnuts, chopped
• 4 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 100 ml buttermilk
• 1 tbsp mustard
• 1 tsp honey
• 1 clove(s) garlic, squeezed
• ½ tsp paprika powder
• n. B. Pepper from the mill
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Light spring salad

Peel the kohlrabi and cut into sticks approximately 4 cm long and 1 cm thick. Cook in a steamer or in salted water until al dente. Peel the lower third of the asparagus, trim off the woody end, and cut the stalks into approximately 4 cm long pieces. Cook the asparagus in salted water until al dente. Drain the vegetables and let them drain well. Transfer to a bowl. Roast the hazelnuts without fat. For the dressing, whisk all ingredients well. Add to the vegetables and mix everything with the basil, onions, and nuts.