Fried green-white asparagus

Ingredients for 4 servings:

• 400 g asparagus, green
• 400 g white asparagus
• some peanut oil
• 6 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tbsp oil (nut oil)
• 1 dashes lime juice
• 50 g cranberries, dried
• some lemon juice
• 1 tsp butter
• some sugar
• some salt
• some black pepper, freshly ground
• 50 g almonds, peeled

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

suitable as a starter or as a side dish

For the vinaigrette, mix the vinegar with olive and nut oil and lime juice and let the cranberries steep in it for a while. Peel the asparagus and trim off the woody ends. Cook the asparagus in boiling water with a little salt, sugar, butter and lemon juice until just al dente, remove from the water, rinse under cold running water and drain. Heat the peanut oil in a pan and fry the asparagus, cut into bite-sized pieces, over medium to high heat for about 3 minutes. Mix with the vinaigrette and marinate for about 30 minutes. Season to taste with salt and pepper. Roast the almonds in a pan without fat and then roughly chop them. Arrange the salad on plates and garnish with the chopped almonds.