Asparagus Salad with Nut Holler Vinaigrette

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• Salt
• 2 spring onions (white part only)
• 1 handful young spinach
• 1 handful Arugula
• 1 handful radish sprouts
• 200 g Raspberries
• 2 tbsp pine nuts
• 4 tbsp apple cider vinegar
• 2 tbsp elderberry syrup
• 4 tbsp hazelnut oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the white asparagus. Peel the lower third of the green asparagus. Cook the white asparagus in salted water for about 20 minutes. Simmer the green asparagus during the last ~10 minutes. Then drain, shock in cold water and let dry.

2. 2.

   Wash, trim and finely slice the spring onions. Wash, trim and spin-dry the spinach and arugula. Rinse the sprouts and let them drain. Separate the raspberries.

3. 3.

   Arrange all prepared salad ingredients on plates.

4. 4.

   Toast the pine nuts in a dry pan until fragrant and cool. Whisk together vinegar, syrup and oil. Season with salt and pepper. Drizzle over the salad and sprinkle with toasted pine nuts before serving.