Asparagus salad with mint dressing

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• salt water
• 1 bunch of radishes
• 2 onions
• 4 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 tsp honey, liquid
• 6 sprigs of mint
• 10 g butter
• 1 tsp sugar
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel both types of asparagus and trim off the woody ends. Cut into pieces about 1 cm long. Add the white asparagus to boiling salted water with the butter and 1 teaspoon of sugar and cook for about 6-8 minutes. Add the green asparagus and cook for another 4-6 minutes. Trim and wash the radishes and cut into thin slices. Peel and finely dice the onions. Mix the vinegar with salt, pepper, honey and cayenne pepper, then gradually stir in the oil. Drain the asparagus, rinse with cold water and fold into the dressing along with the radishes and diced onion. Wash the mint, pick off the leaves and cut into fine strips. Mix in and let the whole thing stand for about 10 minutes. Adjust seasoning if desired and serve.