Asparagus salad with Pecorino

Ingredients for 1 servings:

• 100 g asparagus
• 50 g sugar snap peas
• 1 small kohlrabi
• 1 spring onion(s)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp sweet cream
• 20 g arugula
• 30 g Pecorino
• 1 slice(s) whole-grain toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian

Clean and peel the asparagus, and cut diagonally into 2 cm long sections. Wash the snow peas and snip off the ends. Peel the kohlrabi, quarter it, and cut it into thin slices. Wash and trim the spring onions, and cut it into fine rings. Bring salted water to a boil. First, add the asparagus to the water and cook for 7 minutes. Then add the snow peas and kohlrabi and cook for another 2 minutes. Remove the vegetables from the water, immediately rinse in ice-cold water, and drain well in a sieve. Mix the lemon juice with salt and pepper. Whisk in the oil and cream. Toss the vegetables and spring onion with the dressing. Wash and trim the arugula, and trim any tough stems. Line a plate with the arugula leaves. Arrange the vegetable mixture on top. Use a vegetable peeler to shave off the pecorino and scatter it over the salad. Toast the slice of toast and serve with the salad.