for 4 person

Dressing

1	organic lemon, use a little grated zest and 2 tbsp of juice
2 tbsp	olive oil
1 tbsp	liquid honey
1	red chilli pepper, deseeded, cut into rings
½ tsp	salt

Cooking the asparagus

½ tbsp	olive oil
1 kg	white asparagus, peeled, cut diagonally into pieces
1 dl	vegetable bouillon

Carpaccio

4	kiwi, cut into slices approx. 3 mm thick
40 g	baby spinach
a little	pepper

How it's done

Dressing

In a bowl, mix the lemon zest with all the other ingredients up to and including the salt.

Cooking the asparagus

Heat the oil in a non-stick frying pan. Stir fry the asparagus over a medium heat for approx. 4 mins., pour in the stock, cook until almost soft for approx. 4 mins., pour away any residual liquid. Add the asparagus to the sauce and mix.

Carpaccio

Arrange the kiwi in overlapping layers on plates. Distribute the asparagus salad and purslane on top and season.

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