Lamb's lettuce with fried asparagus

Ingredients for 4 servings:

• 1,000 g asparagus, medium thick
• 250 g lamb’s lettuce
• 5 tomatoes
• 150 g sheep’s cheese
• 30 g walnuts, chopped
• 3 tbsp oil, for frying
• Salt
• pepper
• 6 tbsp balsamic vinegar
• 4 tbsp oil (walnut oil)
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and peel the asparagus, and cut into approximately 5 cm long pieces. Add oil (for frying) to a pan and heat. Fry the asparagus for about 10 minutes (or a little longer) until golden brown. (Caution: It will take a while at first to start browning, but then it will cook very quickly!) Season with salt, pepper, a pinch of sugar, and about 3 tablespoons of vinegar. Remove the pan from the heat. Clean the lamb’s lettuce, wash and chop the tomatoes. Divide both between 4 plates. Whisk together 3 tablespoons of vinegar, salt, pepper, and walnut oil, season to taste, and drizzle over the salad. Remove the warm asparagus from the pan and arrange on the plates. Dice the feta cheese and drizzle over the salad. Drizzle the vinaigrette from the pan over the salad. Sprinkle with the chopped walnuts to finish. Tip: Feel free to make a little more of the warm vinaigrette and soak it up with baguette or flatbread.