Arugula and asparagus salad with strawberries and mozzarella

Ingredients for 4 servings:

• 300 g asparagus, white
• 300 g asparagus, green
• salt water
• 1 pinch(s) of sugar
• 300 g strawberries
• 150 g mozzarella (mini)
• 2 bunches of arugula
• 1 tsp pepper, green, dried
• 1 head of frisée lettuce
• ½ tsp butter
• 50 g walnuts
• 2 tbsp Balsamic vinegar, dark
• 60 ml white balsamic vinegar
• 60 ml apple juice
• 3 tbsp rapeseed oil, cold squeezed
• 60 ml Prosecco
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus and cut into diagonal pieces. Cook in lightly salted water with a pinch of sugar and the butter until al dente. Wash, stem, and quarter the strawberries. Sort, wash, and roughly tear the arugula and frisée leaves. Roughly chop the walnuts and halve the mozzarella balls. For the dressing, mix a marinade of white balsamic vinegar, green pepper, apple juice, Prosecco, and oil and season with salt and pepper. Mix the asparagus, mozzarella, and arugula and add the strawberries. Pour the dressing over the asparagus and mix gently again. Add the walnuts and let stand for about 20 minutes. Roughly divide the frisée leaves between plates, arrange the salad on top, and drizzle with the dark balsamic vinegar. Serve with a herb butter baguette.