Asparagus Salad with Strawberries, Smoked Trout and Almonds

Ingredients

• 1 kg green asparagus
• Salt
• 1 tsp sugar
• 500 g strawberries
• 100 g leafy greens
• 75 g arugula
• 0.5 bunch Lemon balm
• 2 tsp grated lemon zest
• 3 tbsp raspberry vinegar
• pepper (ground)
• 5 tbsp olive oil
• 2 smoked trout fillets
• 2 tbsp chopped almond kernels

Instructions

1. 1.

   Wash the asparagus, peel only the lower third, trim ends and cut into pieces. Simmer in salted water with 1/2 tsp sugar for 8–10 minutes. Wash, clean strawberries and quarter them. Rinse and dry leafy greens and arugula. Wash lemon balm, pat dry and chop. Whisk together lemon zest, vinegar, salt, pepper, 1/2 tsp sugar, lemon balm and oil; taste. Drain asparagus and toss with the dressing.

2. 2.

   Cut trout fillets into bite‑size pieces

3. 3.

   Combine strawberries and arugula with asparagus, then serve garnished with smoked trout and almonds.