for 4 person

Asparagus salad

1 tbsp	olive oil
500 g	green asparagus, lower third peeled, cut diagonally into pieces approx. 4 cm long
¾ tsp	salt
a little	pepper
2 tbsp	water
3 tbsp	white balsamic vinegar
2 tbsp	olive oil

To serve

2	burrata x
40 g	pine nuts, roasted
40 g	light sultanas
4 sprig	chervil, torn into pieces

How it's done

Asparagus salad

Heat the oil in a non-stick frying pan. Add the asparagus, stir fry for approx. 5 mins., season, add water, cover and steam for approx. 5 mins. Remove the lid, allow the water to evaporate. Remove the pan from the heat, add the balsamic and oil, mix.

To serve

Plate up the asparagus salad, top with the burrata. Sprinkle with the pine nuts, sultanas and chervil.

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