Asparagus and spinach salad

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 tbsp pepper, red grains
• 1 tbsp butter
• 200 g leaf spinach, fresh young
• 6 cherry tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 pinch of cayenne pepper
• 3 tbsp olive oil
• 1 pinch(s) of cane sugar
• 1 shallot(s), finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

according to the five elements, very simple and extra delicious

Wash the asparagus, peel the lower third, and cut into 3 cm long pieces. Melt the butter in a pan and fry the asparagus for 10 minutes. Sprinkle with cracked pepper and a light seasoning of salt. Wash the spinach leaves, tear them into bite-sized pieces, and arrange them on two plates. Arrange the asparagus and halved cherry tomatoes on top. Mix the dressing ingredients well in a twist-off jar and pour over the salad. The salad tastes best when the asparagus is still lukewarm and can be served with bread. It also tastes delicious with red meat. Tip: It also tastes delicious with white asparagus!