Lukewarm, Fruity Asparagus Salad

First wash the asparagus and break off the ends - prepare a VERY intense tasting marinade from a little water, soy sauce, salt, sugar - be careful, the marinade can be strong, because it will be diluted afterwards! - Boil the asparagus ends in it for about 30 minutes

Meanwhile, cut the white part of the spring onion into fine strips and fry in a little oil and butter - cut the turkey meat into bite-sized pieces, season with salt and turmeric and add to the spring onion - fry for 2 minutes, then deglaze with a little chicken stock, cover and let cook with very little heat

Now cut the asparagus stalks diagonally into bite-sized pieces and fry them in butter in a separate pan - take the pan off the fire - only now add the asparagus tips so that they stay crisp and keep everything covered and warm

Wash the lamb's lettuce and spin dry - cut the Hawaii pineapple and strawberries into small pieces - cut the green part of the spring onion into fine rings

Pour the hot marinade through a sieve into a bowl - dispose of the boiled asparagus ends - the reduced, very intensely tasting marinade is now cooled down a little by adding ice cubes (otherwise the lamb's lettuce would collapse!) So that the taste of the very intensive marinade is restored slightly diluted - season the marinade with a little lemon juice, fruity balsamic vinegar and olive oil

Put the lettuce, fruits and lukewarm asparagus in a bowl and mix with the marinade - distribute the lettuce on the plates, place warm pieces of turkey on top and sprinkle with the spring onion rings