Breakfast & Brunch
Asparagus salad with honey dressing
kcal 86 per person
Peel both sorts of asparagus, cut off the woody ends and slice the stalks at a diagonal into thin pieces.
Season the lemon zest and juice with the honey, mustard, salt and pepper and toss the asparagus pieces in the marinade. Cover and let marinade for 10 minutes.
Meanwhile clean the spring onions and slice into diagonal rings. Cut the tomatoes in half and chop the chervil. Carefully mix everything into the asparagus salad, place into glasses and serve garnished with chervil.