Goat Cheese on Wild Herb Asparagus Salad

Ingredients

• 500 g white asparagus
• Salt
• 4 tbsp white balsamic vinegar
• 2 tsp Honey
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 3 tbsp vegetable broth
• Pepper
• 2 sprigs thyme
• 250 g goat cheese roll (20% fat in the product)
• 250 g strawberries
• 100 g mixed wild herbs
• 15 dandelion flowers

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and cook in salted water for about 10 minutes. Then drain the asparagus and let it cool for 5 minutes.

2. 2.

   Meanwhile, whisk together vinegar with honey, lemon juice, 2 tbsp oil, broth, salt and pepper to make the dressing.

3. 3.

   Wash thyme, pat dry and pluck the leaves. Slice the cheese into approximately 1.5 cm thick slices and place them on a parchment-lined baking sheet. Brush with remaining oil, top with thyme, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 5–8 minutes until lightly golden.

4. 4.

   Cut the asparagus into short pieces, mix with 1–2 tbsp of the cooking water and the dressing.

5. 5.

   Clean, wash and cut strawberries into halves. Trim, wash and pat dry the wild herbs. Gently fold the herbs and strawberries into the asparagus mixture, then arrange on plates topped with goat cheese slices and garnish with dandelion flowers.