Single salad

Ingredients for 1 servings:

• 110 g carrot(s), net
• 80 g asparagus, green, net
• 20 g pepper(s), mini, red (2 pcs.)
• 50 g crème fraîche
• 10 g parsley, fresh
• Sea salt, from the mill
• Pepper, colorful, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

Asparagus, carrots, and mini peppers with crème fraîche and parsley dressing

Peel and trim the carrots, cut them into 1cm-wide diamonds, and place them in a plastic or glass bowl. Add 50ml of water and cook in the microwave at 800 watts for 2.5 minutes. Then transfer the carrots (without the stock) to another bowl. Trim the ends of the asparagus about 2cm wide, cut the remaining asparagus into 1cm-wide diamonds, and add them to the carrot water. Add a small splash of water and cook in the microwave at 800 watts for 1.5 minutes. Then add the asparagus (without the stock) to the bowl with the carrots to allow everything to cool (do not discard the stock!). Trim the baby bell peppers, quarter them, cut them into small strips, and add them to the vegetables. Mix together a dressing from crème fraîche, a little micro-stock, the spices, and the finely chopped parsley. Mix with the now-cooled vegetables and serve.