- 1 kilogram green Asparagus
- 8 pickled Pepperoncini
- 100 grams green Olives
- 200 grams Arugula
- 4 tablespoons Balsamic vinegar
- 2 tablespoons Lemon juice
- 1 teaspoon sweet Mustard
- 2 teaspoons Honey
- 4 tablespoons Olive oil
- freshly ground pepper
- 2 tablespoons fresh Parmesan
Cut off the lower ends from the asparagus and peel if necessary. Cook in boiling water for 4-5 minutes until al dente. Rinse cold and halve lengthwise.
Halve the peperoncini lengthwise. Cut the olives into slices. Trim and rinse the arugula and shake dry.
Arrange the salad ingredients on a plate.
For the dressing, mix the vinegar, lemon juice, mustard and honey. Stir in the olive oil and season with salt and pepper.
Drizzle the dressing over the salad and serve showered with the Parmesan.