Caramelized asparagus salad with goat cheese

Ingredients for 4 servings:

• 500 g asparagus, white
• 100 g blueberries
• 100 g soft goat cheese
• 1 handful of lettuce, green
• 1 handful of walnuts
• some butter
• 2 tbsp olive oil
• 1 tsp mustard
• 1 tbsp fruit vinegar, e.g. strawberry or raspberry vinegar
• salt and pepper
• 2 tbsp, levelled sugar, brown

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

simply perfect for springtime

Peel the asparagus and cut into large pieces. Melt the butter in a pan and fry the asparagus for about 5 minutes, until golden brown but still slightly bite-like. Season with salt and pepper. Sprinkle the sugar over the asparagus. It’s best to caramelize the sugar using a gourmet torch. If you don’t have one, you can also caramelize the sugar by heating it further in the pan. Let the asparagus cool. Cut the goat cheese into small cubes. Chop the walnuts. Cut the green lettuce into thin strips. (The type of lettuce doesn’t matter, as it adds more of a visual touch.) Clean the blueberries. Once the asparagus has cooled, you can add everything. Whisk together the olive oil, mustard, vinegar, salt, and pepper to make a dressing. Pour over the salad and mix well. This salad is perfect for warm spring nights. The interplay of sweet, fruity, and salty flavors goes well with grilled food.