Strawberry and asparagus salad on arugula with roasted walnuts

Ingredients for 3 servings:

• 500 g asparagus
• 125 g strawberries or wild strawberries
• 1 handful of walnuts
• 150 g arugula
• 3 tbsp balsamic vinegar
• 3 tbsp walnut oil
• 1 pinch of salt or balsamic vinegar salt
• 1 pinch(s) xylitol (sugar substitute)

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Low-carb

Peel the asparagus, cut diagonally into pieces, and boil in water with a little sugar until tender. Drain and let cool slightly. Cooking time: 15 to 30 minutes, depending on the thickness of the asparagus. Chop the arugula into small pieces. Wash and cut the strawberries into eighths, or just wash the wild strawberries. Roast the walnuts in a pan without fat. Place the arugula in a bowl, arrange the lukewarm asparagus on top, and scatter the nuts and strawberries over the salad. Mix the walnut oil, balsamic vinegar, and balsamic salt together, drizzle over the salad as a dressing, and let the salad sit for at least half an hour.