Bread salad with green asparagus and sugar snap peas

Ingredients for 2 servings:

• 250 g asparagus, green, cleaned
• 100 g sugar snap peas
• 1 handful of leaf spinach, approx. 50 g
• 2 tbsp mint, approx.
• ½ small cucumber(s)
• 125 g Ciabatta from the previous day
• 2 cloves garlic
• 3 tbsp butter, approx.
• 1 ball of mozzarella
• some salt and pepper, freshly ground
• 1 lemon(s), juice
• 1 tbsp maple syrup
• 1 tsp apple jelly
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the asparagus, peel the bottom third, and remove any woody ends. Cut the asparagus stalks into bite-sized pieces. Wash and dry the snow peas, then halve or third them depending on their size. Wash and dry the baby spinach, roughly chop the mint, and slice the cucumber. Squeeze the lemon and mix with apple jelly, 1-2 tablespoons of maple syrup, olive oil, salt, and pepper. Cut the bread into cubes about 2 cm long. Halve the garlic clove and press it down with a knife. Heat about 2 tablespoons of butter with the garlic in a pan and fry the bread until crispy. Remove the garlic and place the bread cubes in a bowl. Heat another tablespoon of butter in the pan and fry the asparagus for about 5 minutes, stirring frequently. Add the snow peas and continue frying for 1-2 minutes. Remove the pan from the heat, toss the vegetables with about half of the dressing, and add it to the bowl with the bread cubes. Let cool. Add the spinach, cucumber slices, about 2 tablespoons of chopped mint, and the remaining dressing. Mix well and divide between plates. Cut the mozzarella into bite-sized pieces and arrange on top of the salad.