Asparagus Salad with Crunchy Chips

Ingredients

• 100 g flour
• 1 pinch salt
• 1 tsp Rapeseed oil
• 1 tbsp liquid butter
• flour (for working)
• 1 handful Arugula
• 2 mild red onions
• 350 g cherry tomatoes (red and yellow)
• 200 g wild asparagus
• Salt
• 3 tbsp olive oil
• 4 tbsp herb vinegar
• Salt
• sugar

Instructions

1. 1.

   Mix flour with salt, add oil and about 40 ml warm water, knead into a firm but elastic dough. Adjust flour or water if needed. Punch the dough vigorously for about 10 minutes, then brush thinly with butter, wrap in cling film and let rest at room temperature for ~30 minutes.

2. 2.

   Meanwhile wash, rinse and dry the arugula. Peel the onions, halve them and slice into thin rings. Wash and halve the tomatoes. Rinse the wild asparagus, trim woody ends and blanch in salted water 2–5 minutes until firm. Drain, shock in cold water and let drain.

3. 3.

   Preheat oven to 200 °C (top and bottom heat). Roll out the strudel dough on a floured surface and stretch it thin with your hands. Place on a baking sheet lined with parchment paper, brush lightly with butter and bake for 5–8 minutes until light brown and crisp. Break into bite‑sized pieces and combine with salad ingredients. Whisk olive oil, herb vinegar, salt and sugar; taste and drizzle over the salad before serving.