Caramelized asparagus salad with apple

Ingredients for 2 servings:

• 500 g asparagus, white
• 2 apples
• 1 spring onion(s)
• 30 g butter
• 2 tbsp powdered sugar
• 30 g pistachios, alternatively walnuts
• 50 ml apple juice
• 30 ml olive oil
• 20 ml balsamic vinegar, lighter
• 1 tsp mustard, medium hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Tastes good warm or cold

Peel the asparagus and trim off the woody ends. Then cut into pieces about 2 cm in size. Sauté these in a pan with a little water for about 5-7 minutes. If there is still any water in the pan, drain it. Then return the pan with the asparagus to the stove and add the butter. Sprinkle with the powdered sugar. How sweet and caramelly you want it is a matter of taste. I like to use 3 tablespoons, but theoretically 1 tablespoon is enough. Fry in the caramel butter over medium heat for about 5 minutes until the asparagus has the desired consistency and is lightly browned. In the meantime, dice the apples, slice the spring onions into thin rings, and roughly chop the pistachios (or walnuts). Season the asparagus with salt and pepper to taste. Just before the asparagus is finished cooking, add the apple and caramelize briefly. The apple should not cook, just take on the caramel flavor. Pour the contents of the pan into a bowl along with the spring onions and nuts. Make a dressing from apple juice, vinegar, oil, and mustard. How sour you like the salad is a matter of taste. I like to use a little more vinegar because my asparagus is a bit sweeter, but you have to be careful not to overpower the asparagus. Pour the dressing over the salad and either serve immediately or refrigerate it to infuse and cool slightly. Both serve well. The two servings are for a light main course with, for example, a slice of baguette. As a side dish, this amount is enough for about four people.