Saladi Asparagus pẹlu piha oyinbo

Cut the ends off the asparagus and cut into bite-sized pieces. Put in a saucepan with approx. 0.75l water, add a little salt, sugar and a splash of lemon juice and cook until al dente.

Halve the avocado, remove it from the stone and remove it from the skin using a tablespoon. Dice the avocado halves, place in a bowl and mix with the lemon juice so that they don't get dark.

Boil the egg hard, let it cool down, peel it and cut it into cubes. Wash the spring onions and cut into fine rings.

For the salad dressing, whisk all the ingredients together well. Season to taste and, if necessary, add a little more seasoning, depending on your personal taste. When it comes to salad dressings, not everyone has the same taste, which is why I always find the quantity to be a bit difficult.

Roughly chop the walnuts and toast them a little in a non-stick pan. Add the honey and stir until the honey has completely wrapped around the walnuts. Let it cool ... be careful, the "honey nuts" get quite hot.

Put the asparagus, avocado, egg and spring onions in a salad bowl, pour the salad dressing over it and carefully stir everything together. Finally, sprinkle with the walnut crunch. Enjoy the meal.