Asparagus and strawberry salad with Camembert

Ingredients for 2 servings:

• 400 g asparagus, white
• 100 g strawberries
• 100 g Camembert(s) (cream Camembert)
• 2 tbsp white wine vinegar
• 2 tbsp rapeseed oil
• 2 tbsp sour cream
• 1 tbsp salad cream
• 2 tbsp honey (rosemary honey or spicy honey flavored with ground rosemary)
• 60 ml apple juice
• 1 tbsp rosemary, roughly chopped needles
• n. B. Salt and pepper, white from the mill

Instructions

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

refined

Peel the asparagus and cut into 2 cm pieces. Halve thick pieces lengthwise. Boil in salted water for about 8 minutes, then drain and let cool. In the meantime, wash, hull, and quarter the strawberries. Cut the cheese into bite-sized cubes. Whisk the vinegar with the oil, pepper, and salt. Mix the salad cream and sour cream together. Place the apple juice, honey, and rosemary in a saucepan and bring to a boil briefly. Toss the asparagus, strawberries, and cheese with the vinegar and oil mixture. Place a dollop of the sour cream mixture on each serving of salad and drizzle with the hot apple juice and honey mixture. Serve with fresh baguette. Tips: Rosemary can quickly become too intense. I recommend seasoning more carefully and adjusting seasoning if necessary. Also delicious with green asparagus and pink peppercorns. Carefully cut off a small portion of the tops of 4 rolls and remove the insides. Then fill the hollowed-out rolls with salad. Then it also works as a starter or snack for 4 people.