Salad with asparagus, strawberries, arugula and pine nuts

Ingredients for 1 servings:

• 800 g asparagus
• 1 tsp sugar
• 1 tsp salt
• 1 piece(s) butter
• 150 g strawberries
• 100 g arugula
• 2 tbsp pomegranate seeds
• 2 tbsp pine nuts
• 50 ml water
• 50 ml balsamic vinegar bianco, heated
• 15 ml raspberry vinegar
• 1 tbsp walnut oil
• 25 g sugar
• n. B. basil leaves, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, summery fresh

Peel the asparagus, cut it into bite-sized pieces, and cook it for about 12 minutes in water with 1 teaspoon each of salt and sugar, and 1 knob of butter. For the dressing, caramelize the sugar in a hot pot while stirring, then mix it with the hot water and hot vinegar. Be careful, it may splash! Simmer for about 5 minutes while stirring, until all the caramel lumps have dissolved. Stir in the oil and season with salt and pepper. Toss the arugula with the quartered strawberries, pomegranate seeds, and asparagus pieces. Cut the basil into strips and scatter over the top. Toast the pine nuts in a non-stick pan without adding any fat and add to the salad along with the dressing shortly before serving. Stir gently. I used white asparagus, but green would probably work too. The quantities given are for one serving as a main meal or two appetizer or side dishes. The amount of asparagus is the purchased, unpeeled amount. After peeling, it yields approximately 550 g of asparagus. The photo shows half of the prepared salad on a large dinner plate. Per serving, 510 kcal