Fresh summer asparagus salad

Ingredients for 2 servings:

• 1 kg asparagus
• salt water
• 1 avocado(s) or cucumber
• ½ box of cress
• ½ lemon(s) (organic)
• 3 tbsp olive oil
• salt and pepper

Instructions

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

vegetarian, low-calorie

Peel and wash the asparagus, and cut into 3 cm long pieces. Then cook the asparagus in boiling, lightly salted water until tender (about 15 minutes). Drain the water and let the asparagus cool. Halve the avocado, remove the stone, and make slits lengthwise and crosswise in each half of the fruit down to the skin. Then press the skin inward so that the flesh faces outwards. Now cut off the flesh and add it to the asparagus. If you don’t like avocados, you can also peel and slice a cucumber. Now use scissors to trim the cress and add it. Halve the lemon and squeeze it over the salad. Grate the lemon zest and add it (not too much—it’s better to grate a little first and then add a little more to taste). Add olive oil, a little salt, and pepper, and your summery, fresh salad is ready! It’s perfect as a side dish for a barbecue!