Asparagus salad with pomegranate dressing

Ingredients for 4 servings:

• 500 g asparagus
• 1 tsp butter
• 1 ½ tsp sugar
• 50 g walnut halves
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp rapeseed oil
• 1 pinch of hot mustard
• 50 ml apple juice
• salt and pepper
• 125 g lamb’s lettuce
• 1 small pomegranate

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Peel the asparagus and trim off any woody ends. Halve the stalks and cook in boiling salted water with a pinch of sugar for about 10 minutes. Then drain and let cool. Heat the butter and sugar in a pan. Add the walnut halves, caramelize, and set aside to cool. For the dressing, combine honey, balsamic vinegar, oil, mustard, apple juice, and 2-3 tablespoons of water. Season with salt and pepper. Wash the lamb’s lettuce and spin dry. Arrange on 4 plates along with the asparagus. Roll the pomegranate back and forth on the work surface, halve it, hold it over a bowl, and tap the skin with a wooden spoon to release the seeds. Scrape out any stuck seeds with a spoon (careful, the red juice stains strongly). Mix the seeds with the mixed dressing, spread it over the lamb’s lettuce. Sprinkle the walnuts on top and serve.