Marinated asparagus and strawberry salad

Ingredients for 8 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 500 g strawberries
• 2 heads of lettuce (lettuce hearts are great)
• 60 g pine nuts
• 2 boxes of cress
• 4 tbsp Aceto balsamico, lighter
• 2 tbsp sherry vinegar
• 6 tbsp rapeseed oil or safflower oil
• 2 tbsp walnut oil or pine nut oil
• Salt and pepper, freshly ground
• 2 tbsp powdered sugar
• some vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with cress and roasted pine nuts

First, clean and peel the asparagus (only half the green asparagus). Cut the stalks diagonally into bite-sized pieces. Cook the white asparagus in salted water for 12-15 minutes until al dente. For the green asparagus, first lightly caramelize the powdered sugar, then toss the asparagus pieces in it and pour in a little vegetable stock. Cook for just 5 minutes until al dente. Drain both types well. Mix the vinegar, oil, salt, and pepper to make a dressing and add the cress from one box. Add the asparagus to the sauce and let it marinate. Now wash the lettuce, shake it dry, and line a large bowl or 8 plates with it. Rinse the strawberries, halve them, and arrange them on the salad. Roast the pine nuts in a pan without fat. Spread the asparagus on the salad, drizzle the remaining dressing over the lettuce and strawberries, and sprinkle everything with the cress from the second box and the pine nuts.