Asparagus salad with lettuce leaves, tomatoes and yogurt-kefir sauce

Ingredients for 2 servings:

• 100 g mixed salad leaves, e.g. Lollo Rosso, baby spinach, arugula, lettuce
• 130 g asparagus, green
• n. B. Salt water for cooking the asparagus
• 3 tomatoes
• ¼ red bell pepper(s)
• 1 spring onion(s), 12 cm
• 100 g yogurt
• 2 tbsp kefir
• 2 tbsp vinegar
• 1 tbsp walnut oil or rapeseed oil
• 1 tbsp chives, fresh, chopped
• 1 pinch(s) of sugar
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the cleaned lettuce leaves. Wash the asparagus and trim 3 cm off the bottom. Peel the thick asparagus spears and simmer in salted water for 10-15 minutes, then drain. Wash the tomatoes and cut into quarters. Wash the bell peppers and dice. Wash the spring onions and cut into rolls. Make the yogurt-kefir sauce from the ingredients and season to taste. First, place the lettuce leaves on a plate, then the asparagus, sliced ​​tomatoes, sliced ​​bell peppers, and spring onion rolls. Finally, drizzle with the dressing.