Asparagus salad with balsamic jackfruit and strawberries

Ingredients for 2 servings:

• 1 can Jackfruit, 225 g drained weight
• 1 bunch of green asparagus
• 1 onion(s)
• 1 handful of strawberries
• 100 g mixed leaf salad
• 6 tbsp vegetable oil
• 6 tbsp agave syrup
• 6 tbsp balsamic vinegar, dark
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

First, place the canned jackfruit in a sieve and rinse with cold water. Cut the jackfruit into bite-sized pieces. Combine the oil, agave syrup, balsamic vinegar, salt, and pepper to make a sauce. Add the jackfruit pieces and let them marinate for about 1 hour. In the meantime, prepare the green asparagus. Simply snap off the woody end. The break will automatically occur where the inedible, woody part ends. Then simply rinse the asparagus and cut into pieces. Peel the onion, halve it, and cut it into strips. Preheat a non-stick pan over medium heat. Using a fork, remove the jackfruit pieces from the marinade into the pan (save the remaining marinade!) and add the onions directly. Sauté everything for about 7 minutes, turning occasionally. Add the green asparagus and continue sautéing until the asparagus has reached the desired consistency. Remove the pan from the heat and let it cool slightly. Meanwhile, wash the strawberries and lettuce. Quarter the strawberries. Arrange both in a salad bowl or on a bed of lettuce on a plate. Drizzle the remaining marinade over the salad as a dressing. Top the salad with the slightly cooled jackfruit and asparagus mix and serve!