Asparagus and Goat Cheese Salad

Ingredients

• 1 kg asparagus
• Sea salt
• 1 small oak leaf lettuce
• 1 small frisée lettuce
• 2 Avocados
• 3 tbsp Lemon juice
• 300 g seedless grapes
• 300 g goat fresh cheese
• 1 bunch chervil
• 150 ml grape juice
• 1 tbsp Lemon Juice
• 1 tbsp honey
• 1 pinch cayenne pepper
• 2 tbsp sunflower oil
• 1 tbsp sweet paprika powder

Instructions

1. 1.

   Wash the asparagus thoroughly, peel it, and trim the woody ends. Cut into 2-3 cm pieces and cook in salted water for about 14-18 minutes until al dente. Remove, drain well, and let cool.

2. 2.

   Wash, clean, and dry the lettuces. Tear the leaves into bite-sized pieces and mix with the asparagus on four large plates.

3. 3.

   Peel the avocados, halve them, remove the pits, and slice. Drizzle the slices with lemon juice.

4. 4.

   Wash and halve the grapes. Cube the goat cheese. Distribute all over the salad. Wash the chervil, shake dry, pluck the leaves, finely chop, and sprinkle some over the salad. Mix all dressing ingredients together, fold in remaining chervil, season, pour over the salads, and serve sprinkled with paprika powder.