Single salad as a main course

Ingredients for 1 servings:

• 65 g asparagus, green, net
• 200 g pear(s), fresh, firm
• 30 g spring onions
• 1 pepper, red, fresh
• ½ lime(s), the juice
• 3 tbsp olive oil
• 1 tbsp vinegar (walnut)
• 1 small shallot(s)
• Sea salt, from the mill
• Black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Asparagus, pear, and leek salad with red pepper and oil-vinaigrette shallots

Trim the ends of the asparagus about 2 cm wide, cut the remaining asparagus into 1 cm wide diamonds and place in a plastic or glass bowl. Add 50 ml of water (or broth) and cook in the microwave at 800 watts for 1.5 minutes (with the microwave lid on). Then transfer the asparagus (without water or broth) to another bowl to cool. Clean the spring onions, halve them lengthwise, cut them into fine rolls and add them to the bowl with the asparagus. Clean the bell pepper, halve them, and deseed them – first cut lengthwise into thin strips, then into fine dice and add them to the asparagus bowl. Peel, quarter, and core the pears – halve each quarter lengthwise, cut them into small cubes and place them in a separate bowl. Drizzle with the lime juice and mix everything well with a spoon. Add the pear cubes to the asparagus bowl. In the now empty pear bowl, make the vinaigrette using the listed ingredients and season to taste. Transfer the asparagus salad to this bowl, mix gently, and season again if necessary. Arrange attractively on a plate or platter—as we all know, food is a feast for the eyes. When portioned appropriately, this salad makes a very successful appetizer.