Ingredients for 4 portions:
- 150g mixed leafy greens (e.g. lettuce, romaine lettuce, radicchio, arugula, etc.)
- 250g green asparagus
- 250g white asparagus
- Salt, pepper and sugar (or honey)
- a few chervil sprigs
- 300g shrimp
- 8 cherry tomatoes
- 2 Tbs lemon juice
- 1 tsp grated lemon zest (from an unsprayed lemon)
- 5 Tbs Hazelnut oil "vierge" VOM FASS
- 3 Tbs WALDBURG Balsam Raspberry VOM FASS
Coarsely pluck the salad leaves; wash and spin dry. Wash and halve the cherry tomatoes.
Peel the white asparagus and cut off the woody bottoms. For the green asparagus, only peel the lower third of the spear.
Boil together water with salt, sugar and 1 tablespoon lemon juice.
Briefly cook the asparagus until done in a closed pot. Let the asparagus sit in the stock for approximately five additional minutes. Remove the asparagus from the stock and rinse under cold water. Set the asparagus stock aside. Now cut the asparagus in 3 cm long pieces. Sort, wash and dry the chervil.
To make the salad dressing, whisk together the remaining lemon juice, lemon zest, a pinch of salt, sugar (or honey) and pepper.
Finely chop the chervil and mix in, leaving some to garnish the salad.
Add the VOM FASS Hazelnut oil, some asparagus stock and the WALDBURG Balsam Raspberry and blend well.
Now place the greens and the cherry tomatoes in the salad dressing and toss well.
To finish, carefully fold in the asparagus pieces and shrimp.
Garnish with the remaining chervil and serve.