Spring salad

Ingredients for 2 servings:

• 180 g asparagus, green
• 100 g radishes
• 100 g fennel
• 1 handful of leaf lettuce, arugula, lamb’s lettuce, leaf lettuce or similar
• 1 handful of parsley leaves, flat
• 1 spring onion(s)
• 1 tbsp oil
• 2 tbsp water
• some salt
• 3 tbsp olive oil
• 1 tbsp maple syrup
• ½ lemon(s), juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

with green asparagus, radishes and fennel

Wash the asparagus, peel the lower third, and trim off the woody ends. Cut the stalks diagonally into thin slices, leaving the heads whole. Heat the oil in a non-stick pan and sauté the asparagus, then add about 2 tablespoons of water and cook until al dente. The water should evaporate completely. Let the asparagus cool on a plate. While the asparagus is cooling, slice the radishes, thinly strip the fennel, and slice the spring onions. Trim, wash, and dry the lettuce. Pluck the parsley leaves from the stalks. Place everything in a large bowl. For the vinaigrette, stir together the listed ingredients and mix well with the salad ingredients. With some bread, this quantity is enough for a small meal for 2 people, or as a starter for 4 people.