Asparagus Salad with Pinenuts
- 500 grams white Asparagus
- 500 grams green Asparagus
- 2 scallions (only the white section)
- 1 handful young Spinach
- 1 handful Arugula
- 1 handful Radish sprout
- 200 grams Raspberries
- 2 tablespoons Pine nuts
- 4 tablespoons apple cider vinegar
- 2 tablespoons elderflower syrup
- 4 tablespoons Hazelnut oil
- finely chopped peppers
Peel the white asparagus completely and the lower third of the green asparagus. Boil the white asparagus in salted water for about 20 minutes. Add the green asparagus to the pot during the last 10 minutes. Drain, rinse cold and drain again.
Rinse and trim the scallions and cut into thin slices. Rinse and trim the spinach and arugula and shake dry. Rinse the sprouts and drain. Rinse the raspberries.
Arrange all the prepared salad ingredients on plates.
Toast the pine nuts in a dry skillet and allow to cool.
Combine the vinegar with the syrup and the oil and mix well. Season with salt and pepper and drizzle over the salad. Serve showered with pine nuts.