Asparagus salad with scallops

Ingredients for 3 servings:

• 500 g asparagus, fresh
• 6 scallops
• ½ cup crème fraîche
• 2 tbsp cream cheese
• 1 tsp balsamic vinegar
• n. B. Salt, (Sal de Flor Orange)
• 1 orange(s), the juice
• a few stalks of chives
• 1 sprig lemon thyme
• 3 mint leaves
• 4 leaf vegetables (bloodsorrel)
• 2 shallots

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

with a herb cream sauce

Peel and wash the asparagus, cut it into bite-sized pieces, and cook it in salted water with a pinch of sugar until al dente, then drain the liquid in a sieve. Chop the herbs and finely chop the chives and shallots. Make the dressing from the cream, crème fraîche, quark, salt, balsamic vinegar, and orange juice, and stir in the herbs and shallots. Briefly fry the scallops. They should still be translucent on the inside. For this salad, I cut the scallops in half. Arrange the salad nicely, and you’re done. This salad tastes just as good hot as it does cold.