Preparation

1

Step 1

Peel the asparagus and remove any woody ends. Cut the sticks into pieces about 2 cm long and cook in boiling salted water with the sugar for 12 - 15 minutes. Remove from heat and drain.

2

Step 2

Wash the lettuce and vegetables, drain well and tear the lettuce into bite-sized pieces.

3

Step 3

Remove the core and stem from the pepper and cut the pod into cubes.

4

Step 4

Cut the radishes into thin slices.

5

Step 5

Quarter the tomatoes.

6

Step 6

Drain the corn.

7

Step 7

Mix all ingredients.

8

Step 8

Roast the pine nuts in a pan without adding any fat.

9

Step 9

For the dressing, mix all the ingredients together and pour over the vegetables.

10

Step 10

Sprinkle with pine nuts and serve.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 300.0 g Asparagus
  • Salt
  • 1.0 Pinch Sugar
  • 2.0 Lettuce hearts
  • 1.0 orange Bell pepper
  • 1.0 bunch Radish
  • 200.0 g Cherry tomatoes
  • 1.0 Can Maize
  • 1.0 tbsp Oil
  • 2.0 tbsp Light balsamic vinegar
  • 5.0 tbsp Milk
  • 1.0 ½ tsp mustard
  • Pepper
  • 3.0 tbsp Chopped chives
  • 30.0 g Pine nuts