Aspargus with lemon dressing
Serves 2 as a side dish/starter.
A simple but wonderful salad with a fresh lemon dressing.
1 tbsp runny honey
Juice of 1 lemon, approx. 50 ml
2 tbsp olive oil
1-2 tsp blue poppy seeds
Stir the honey, lemon juice, olive oil and poppy seeds together.
1 bunch green asparagus – approx. 250 g
1 bunch white asparagus – approx. 250 g
1-2 handfuls of pea shoots.
Peel the white asparagus. Snap or cut off the bottom part of all the asparagus spears. Steam the asparagus for 1 minute in boiling, salted water. Drain. Arrange the asparagus on plates or on a small dish. Arrange mozzarella chunks on top of the asparagus and drizzle with the dressing. Top with pea shoots, and serve immediately.