Romaine lettuce with roasted asparagus and strawberries

Ingredients for 2 servings:

• 8 stalk(s) asparagus, white
• 1 tbsp, leveled mustard
• 2 tbsp maple syrup
• 3 tbsp balsamic vinegar
• 4 tbsp olive oil
• Salt and pepper, black
• 2 romaine lettuce hearts
• 8 strawberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

vegan, quick, easy and delicious

Clean and peel the asparagus, and trim off the woody ends. Heat 1 tablespoon of olive oil in a pan and sear the asparagus all over, then reduce the heat and cook for about 8 minutes, turning occasionally, until the asparagus has the desired bite (tastes vary). Lightly salt the asparagus, remove from the pan, drain on kitchen paper, and let cool slightly. For the dressing, combine the mustard, maple syrup, balsamic vinegar, and the remaining oil in a shaker with a little salt and pepper and mix. Separate the lettuce hearts into individual leaves, wash thoroughly, and pat dry. Then arrange in a star shape on two plates. Wash the strawberries, halve or quarter them depending on their size, and arrange them on the lettuce leaves. Push the now lukewarm asparagus between the leaves. Finally, drizzle the salad with the dressing and serve.