Warm spring salad with turnips, green asparagus and wild garlic

Ingredients for 4 servings:

• 3 turnips
• 500 g asparagus, green
• 4 spring onions
• 1 handful of wild garlic, fresh
• 2 tbsp olive oil
• 1 tbsp vegetable stock powder
• 1 shot of water
• salt and pepper
• e.g. Parmesan, freshly grated
• 4 tbsp balsamic vinegar, light or white wine vinegar
• 6 tbsp olive oil
• 1 tsp mustard
• 2 tsp vegetable broth
• 1 tbsp maple syrup or runny honey
• 4 tbsp water
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash, peel, and thinly slice the turnips. Roughly chop the leaves and stalks. Peel the bottom third of the asparagus, trim the ends, and cut the asparagus into approximately 3 cm long pieces. Cut the wild garlic into strips and the spring onions into rings. Fry the turnip slices in hot oil for about 3-4 minutes on each side, until lightly browned. Then remove. Then fry the leaves, stalks, and green asparagus for 5-6 minutes, turning occasionally. Add the wild garlic. Then add a little water and season well. Let it fry briefly. Whisk the ingredients for the vinaigrette well. Arrange the turnip slices on plates, then add the green vegetables, drizzle with the vinaigrette, and sprinkle with Parmesan and, if desired, freshly ground pepper. Serve with baguette.