Green salad with asparagus

Ingredients for 2 servings:

• 80 g leaf salad, e.g. iceberg lettuce, lamb’s lettuce, rocket or mixed
• 5 radishes
• 2 spring onions
• ½ small onion(s)
• 50 g feta cheese
• 6 stalk(s) asparagus
• 40 ml olive oil
• 3 tbsp balsamic vinegar
• ½ tsp sugar
• 1 tsp mustard
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Light, simple, vegetarian, spring

Wash, dry, and tear the green salad into pieces, then arrange on plates. Peel the asparagus, quarter the stalks, and cook in water with a little sugar for 8 minutes until al dente. Slice the radishes, cut the spring onions into rounds, and scatter them over the salad. Drain the asparagus and let it cool. Finely chop the onion and mix a dressing with the oil, vinegar, mustard, sugar, salt, pepper, and onion. Arrange the asparagus and feta pieces on the salad and toss with the dressing. Serve on its own or with other dishes, such as poultry, grilled meat, or sausage.