Asparagus salad with mustard dressing

Ingredients for 1 servings:

• 5 asparagus, green
• 1 liter of water
• 1 tsp olive oil
• 1 pointed pepper, red
• 2 handfuls of arugula
• 4 cherry tomatoes, red
• 4 cherry tomatoes, yellow
• 5 olives, pickled, antipasti
• 1 tbsp mixed seeds, e.g. pumpkin, sesame and sunflower seeds
• 12 g walnut oil
• 6 g apple cider vinegar
• 1 tsp honey mustard
• 1 pinch(s) of sugar
• ½ tsp salt
• 1 pinch(s) lemon salt
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegetarian and summery

For the dressing, combine the walnut oil, apple cider vinegar, honey mustard, lemon salt, and salt in a shaker and shake well until all ingredients are combined. For the salad, dice the bell peppers and halve the tomatoes and olives. Wash and trim the arugula. Then add these ingredients to a salad bowl. Bring the water to a boil in a saucepan. If necessary, peel the bottom third of the asparagus and trim off any woody ends. Then quarter or third the asparagus spears (depending on their length). When the water boils, blanch the asparagus pieces for 3 minutes. Drain the water thoroughly. Immediately sprinkle the asparagus in the pan with a pinch of sugar and add the olive oil. Fry for 2 minutes over high heat. Then add the other ingredients to the salad bowl. Drizzle the dressing over the salad and toss everything well. Season to taste with salt and pepper. Finally, sprinkle the seeds over the salad.