Spring Salad with Asparagus

Ingredients

• 1 kg white asparagus
• 2 tbsp olive oil (20 ml)
• 0.25 tsp Dried thyme
• Salt
• Pepper
• 100 g Baby spinach
• 1 bundle radishes
• 1 tbsp Lemon Juice
• 20 g mustard (1 tbsp)
• 1 tsp Honey
• 0.25 tsp turmeric powder
• 125 g Raspberries
• 1 box watercress
• 30 g pistachio nuts (2 tbsp)

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and cut into short pieces. Heat 1 tsp oil in a pan. Sauté the asparagus for about 10 minutes over medium heat, turning occasionally and seasoning with thyme, salt, and pepper. Remove from the pan and let cool.

2. 2.

   Meanwhile wash and dry the spinach. Clean the radishes, wash them, and slice into rounds. For the dressing whisk the remaining oil with lemon juice, mustard, honey, and turmeric, then season with salt and pepper. Fold in half of the raspberries and gently crush them.

3. 3.

   Arrange asparagus with spinach and radishes on a plate, top with the remaining raspberries, and drizzle with the dressing. Sprinkle chopped watercress and pistachio nuts over the spring salad with asparagus.