Asparagus Arugula Salad

Ingredients

• 0.5 Vanilla bean
• 0.5 tsp honey
• 5 tbsp vegetable broth
• 600 g white asparagus (thick stalks)
• 0.5 Orange
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 3 tbsp olive oil
• 1 bunch arugula
• 200 g strawberries

Instructions

1. 1.

   Halve the vanilla bean lengthwise, scrape out the seeds and place both the seeds and pod in a pot. Bring to a boil with honey and vegetable broth. Remove from heat and let it steep covered for 10 minutes.

2. 2.

   Meanwhile wash the asparagus, carefully peel with an asparagus peeler, and trim off the woody ends generously.

3. 3.

   Trim the tips of the asparagus and set aside in a small bowl. Slice the asparagus stalks very diagonally into thin slices.

4. 4.

   Squeeze half an orange to extract juice and pour 2 tbsp of orange juice into a bowl. Add vinegar, salt, pepper, and oil, then whisk together.

5. 5.

   Remove the vanilla pod from the liquid. Pour the vanilla-infused broth into the bowl with the dressing and vigorously beat with a whisk until frothy.

6. 6.

   Fold in the asparagus slices and cover; refrigerate for at least 1 hour to allow flavors to meld. In the meantime wash the arugula, dry it by spinning, and remove thick stems.

7. 7.

   Wash strawberries gently in a bowl of water, pat dry with paper towels, and clean them. Depending on size, halve or quarter them.

8. 8.

   About 10 minutes before serving, take the asparagus salad out of the fridge to come to room temperature. Finally fold in the arugula and strawberries, garnish with the reserved asparagus tips.