Asparagus Salad

Ingredients

• 500 g mixed salad (e.g., lamb's lettuce, head lettuce, frisée, arugula)
• 600 g green asparagus
• Salt
• sugar
• 1 lemon (juice)
• 2 shallots
• 60 g pecan nuts
• 4 tbsp walnut kernels (or grape seed oil)
• 2 tbsp Apple cider vinegar
• Pepper

Instructions

1. 1.

   Wash and dry the salad leaves, then tear into bite‑size pieces. Trim the lower third of the asparagus, peel if desired, and cut off woody ends.

2. 2.

   Bring about 1 L water to a boil with 1 tsp salt, sugar, and lemon juice; cook the asparagus for 6–8 minutes until firm yet bright green.

3. 3.

   Dice the shallots finely and roughly chop the pecan nuts. Whisk the shallots with oil and vinegar in a small bowl.

4. 4.

   Reserve 3–4 tbsp of the cooking liquid, then drain the asparagus and shock it in cold water to stop cooking; let it dry well. Add the reserved liquid to the dressing and season with salt, pepper, and sugar.

5. 5.

   Arrange the asparagus on a bed of salad greens, sprinkle with nuts, and drizzle with the vinaigrette before serving.