Green asparagus salad with lemon and walnut dressing

Ingredients for 2 servings:

• 300 g asparagus, green
• ½ bunch chives
• some garden cress
• 1 tsp coarse-grained mustard
• 1 tsp acacia honey
• 2 tbsp balsamic vinegar, light
• 1 tbsp lemon juice
• 2 tbsp walnut oil
• 1 tsp chili flakes
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Wash the green asparagus and peel the last third of the stalks. Generously trim the tops and set aside for now. Use a vegetable peeler to slice the rest of the stalks lengthwise into thin strips. For the dressing, combine the balsamic vinegar, mustard, honey, chili flakes, and lemon juice. Then add the walnut oil and mix well. Season with salt and pepper. Wash the chives, shake dry, and finely chop. Mix the chives into the dressing and let it all sit for a while. In a bowl, mix the asparagus strips and tops with the dressing and let it sit for a while. Arrange on plates, sprinkle with the garden cress, and serve.