Mixed green asparagus salad with grapes

Ingredients for 2 servings:

• 200 g asparagus, green
• 2 m.-large tomato(s)
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• ½ m.-sized bell pepper(s), red
• 4 small onions, red
• 60 g grapes, blue, seedless
• 2 tbsp extra virgin olive oil
• 2 medium-sized garlic cloves
• 2 tbsp orange juice
• 1 tsp sugar
• 2 tbsp red wine vinegar, mild
• 2 pinches of salt
• 1 pinch(s) black pepper, freshly ground
• 8 grapes, blue, seedless
• 8 cookies
• 2 tsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

A sophisticated salad for a starter or snack. Recipe from Baden-Württemberg, Germany.

Wash all the vegetables except the onions. Trim about 1 cm off the bottom of the asparagus, peel the lower half, and cut crosswise into about 3 cm long pieces. Remove the stems from the tomatoes, quarter them, remove the green and white stem ends and seeds, and cut the quarters crosswise into thirds. Cut the green pepper diagonally into about 1 cm wide pieces, remove the seeds and stem. Halve the red pepper lengthwise, remove the seeds and seed pods, and cut the halves diagonally into thin strips. Halve the bell pepper lengthwise. Remove the stem, seeds, and white parts from one half. Quarter this half lengthwise and cut crosswise into about 8 mm wide strips. Trim both ends of the onions, peel them, and cut crosswise into about 2 mm thin slices. Use short grapes whole, halve longer ones. For the dressing, peel the garlic cloves and press them into the orange juice. Combine the remaining ingredients and toss into the salad 10 minutes before serving. Just before serving, toss the olive oil into the salad. Divide the salad among serving plates, garnish with grapes and biscuits. Drizzle the balsamic vinegar over the salad, serve, and enjoy.