Lukewarm salad of fried asparagus and peas

Ingredients for 4 servings:

• 500 g white asparagus (stalks not so thick)
• 400 g peas, frozen or fresh
• 6 mushrooms
• 6 cocktail tomatoes
• ½ bunch of spring onions
• 1 handful of spinach, fresh, young
• 2 eggs, hard-boiled
• ½ package of cress
• a few stalks of chervil
• 1 cup sour cream
• ½ organic lemon(s), zest
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• Salt
• 1 tbsp walnut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Peel the asparagus, cut diagonally into pieces, and halve larger pieces. Fry in a pan with a little butter, salt, and sugar until al dente (no cooking marks). Briefly blanch the peas. Cut the cleaned mushrooms into pieces. Slice the spring onions into rings. Quarter or eighth the cocktail tomatoes. Wash and dry the spinach. Finely chop the cress and chervil, as well as the hard-boiled eggs. For the dressing, whisk the sour cream until smooth, add the lemon zest, lemon juice, salt, and sugar, as well as the walnut oil. Mix the dressing well and season to taste. To serve, arrange the asparagus, peas, mushrooms, spring onions, cocktail tomatoes, and spinach on a plate as desired. Pour the dressing over the peas and garnish with the chopped eggs and cress/chervil. The quantities of the individual components can, of course, be varied according to taste.