Asparagus salad with mango and strawberries on arugula

Ingredients for 4 servings:

• 125 g arugula
• 1 mango(s)
• 250 g strawberries
• 500 g asparagus, white
• 500 g asparagus, green
• a little oil or butter for frying
• some salt and pepper
• some sugar as needed
• 4 eggs, hard-boiled
• 2 spring onions
• 1 handful of pine nuts or seed mix of your choice
• 150 ml apple juice
• 3 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 3 tbsp maple syrup
• salt and pepper
• Chili powder or cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the dressing, heat the apple juice and maple syrup and reduce by about half. Mix with the remaining ingredients and let cool. Clean the arugula and cut into bite-sized pieces. Then arrange it on the plates. In a pan, fry the pine nuts or seed mixture without fat until nicely browned. Peel the asparagus, cut into pieces, and fry in a pan with a little oil or butter, salt, pepper, and sugar until al dente. Peel the mango and clean the strawberries. Cut both into a suitable size and shape. Slice the spring onions and mix with the asparagus. Peel the eggs and quarter them. Spread the asparagus and spring onions over the arugula, then the strawberry-mango mixture. Now pour the cooled dressing over the salad and sprinkle with pine nuts or seed mixture of your choice. Arrange the egg quarters around the edge. Focaccia or baguette goes wonderfully with it.