Fried asparagus salad with wild garlic

Ingredients for 4 servings:

• 500 g asparagus
• 2 tbsp rapeseed oil
• 1 tsp, heaped honey
• 2 tbsp Balsamic vinegar bianco
• 1 tsp, leveled herb salt
• 10 leaves of wild garlic
• ½ bunch arugula
• 3 tbsp olive oil (herb olive oil)
• 3 tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Refined and delicious

Peel the asparagus (I usually use baby asparagus, which doesn’t need peeling), wash it, and slice it diagonally. Heat the rapeseed oil in a pan and fry the asparagus for about 7 minutes, until the slices are very lightly browned. Then add the honey and glaze the asparagus slices with it. Deglaze the asparagus with balsamic bianco, toss briefly, transfer to a bowl, and season with herb salt. Let cool slightly. In the meantime, peel the tomatoes and chop them into pieces. Wash the wild garlic and cut into strips. Wash the arugula and shake dry. Mix the tomatoes, wild garlic, and arugula with the asparagus. Pour in the herb oil and fold in. Season the salad with salt and pepper. The salad tastes delicious both lukewarm and cold.