Green asparagus salad with lemon-chili dressing

Ingredients for 2 servings:

• salt and pepper
• 1 bell pepper(s), red
• 4 tbsp olive oil
• 1 handful of walnuts, roughly chopped
• 500 g asparagus, green
• 1 pinch(s) of sugar
• ½ tsp chili powder
• 1 lemon(s), juice

Instructions

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

vegan and vegetarian

Wash the asparagus, trim off the lower third, peel some if necessary, and cut into not-too-small, diagonal pieces. Wash and dice the bell peppers. Roughly chop the walnuts. Sauté the asparagus in a pan with 2 tablespoons of olive oil at high heat for 5 minutes. Add the bell peppers and sauté for another 2 minutes. Season with salt and pepper. Remove the pan from the heat and transfer the sautéed vegetables to a wide bowl. In a small, dry pan, toast the walnuts gently. For the dressing, combine the lemon juice, a little salt, a generous pinch of sugar, chili powder, and 2 tablespoons of olive oil and add to the bowl with the vegetables. Gently mix the vegetables and dressing. To serve, transfer the salad to a serving dish and sprinkle with toasted walnuts. Tip: If you prefer a fruity, mild dish, you can use honeydew melon, mango, or avocado instead of the bell peppers. For a spicier twist, add sun-dried tomatoes and season with basil.