Asparagus salad

Ingredients for 4 servings:

• 1 bunch of green asparagus
• 3 spring onions
• 2 avocados
• 1 pack of cocktail tomatoes
• ½ pack of soybeans, frozen
• 1 pack of arugula
• Parmesan
• 1 lemon(s)
• mayonnaise
• 1 cup crème fraîche
• olive oil
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple and vegetarian

Peel the asparagus and trim off the bottom ends. Bring water to a boil with the juice of half a lemon, a dash of olive oil, and salt, and add the asparagus. Cook the asparagus for about 7-12 minutes, until it is firm to the bite and not too soft. Separately, briefly cook the frozen soybeans in hot water. Chop the cherry tomatoes, avocados, and spring onions and place them in a large bowl. Wash and dry the arugula, and add about 3 handfuls. Let the asparagus cool and cut into pieces about 5 cm long. Let the soybeans cool. Add both to the bowl. For the dressing, combine the juice of half a lemon, the zest of a whole lemon, 3 teaspoons of mayonnaise, 2 tablespoons of crème fraîche, and a dash of olive oil. The consistency should be similar to mayonnaise. If not, add a dash of olive oil. Season with salt and pepper. Add the dressing to the other ingredients and stir well to ensure the dressing is evenly distributed. Serve the salad and grate Parmesan cheese over the salad. Tip: Optionally, you can add a boiled or poached egg to the salad. If desired, you can add mozzarella or burrata. It’s perfect as a barbecue side dish.