🥗 Spring Salad with Asparagus, Arugula, and Strawberries

Name: Spring Salad with Asparagus, Arugula, and Strawberries
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 vanilla pod; 0.5 tsp honey; 5 tbsp classic vegetable broth; 600 g white asparagus (thick stalks); 0.5 orange; 2 tbsp white balsamic vinegar; salt; pepper; 3 tbsp olive oil; 1 bunch arugula; 200 g strawberries

118 kcal · 30 min · 4 servings

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Ingredients

0.5 vanilla pod
0.5 tsp honey
5 tbsp classic vegetable broth
600 g white asparagus (thick stalks)
0.5 orange
2 tbsp white balsamic vinegar
salt
pepper
3 tbsp olive oil
1 bunch arugula
200 g strawberries

Instructions

1. Cut the vanilla pod in half lengthwise and scrape out the seeds.
2. Place the vanilla seeds, the empty pod, the honey, and the vegetable broth into a pot.
3. Bring the mixture to a boil and then remove the pot from the heat.
4. Cover the pot and let the liquid steep for ten minutes.
5. Thoroughly wash the asparagus.
6. Carefully peel the asparagus stalks using a vegetable peeler.
7. Remove the woody lower ends generously.
8. Cut off the asparagus tips and place them in a small bowl.
9. Slice the remaining asparagus stalks very thinly at a sharp angle.
10. Squeeze the juice from half of the orange.
11. Put two tablespoons of orange juice into a separate bowl.
12. Mix the juice with vinegar, salt, and pepper.
13. Stir the oil into the juice mixture.
14. Remove the vanilla pod from the broth.
15. Pour the vanilla broth into the bowl with the dressing mixture.
16. Whisk the sauce vigorously with a whisk.
17. Fold the thin asparagus slices into the sauce.
18. Cover the bowl and place it in the refrigerator for at least one hour.
19. Wash the arugula while waiting.
20. Spin the arugula dry.
21. Remove the thick stems from the arugula.
22. Gently wash the strawberries in a bowl of water.
23. Pat the strawberries dry thoroughly with kitchen paper.
24. Remove the green tops of the strawberries.
25. Cut the strawberries into halves or quarters depending on their size.
26. Take the asparagus salad out of the refrigerator about ten minutes before serving.
27. Let the salad reach room temperature.
28. Fold in the arugula and strawberries at the very end.
29. Garnish the finished salad with the reserved asparagus tips.

Nutrition per serving

kcal: 118
Protein: 3 g · Fett/Fat: 8 g · Carbs: 8 g