Asparagus and Strawberry Salad with Dill Cream

A delicious recipe for the asparagus season:

Rinse sugar snap peas, clean and blanch in salted water for 2 minutes. Rinse, drain and cut into lozenges. Rinse carrots and remove peel. Remove the skin from the asparagus spears and cut the woody ends into small pieces.

Cut carrots and asparagus diagonally into thin slices. Rinse strawberries, pluck off leaf calyxes and cut into narrow slices.

Pick lettuce, rinse, drain well and arrange on a platter. Mix vegetables and strawberries, put on top of lettuce.

Mix yogurt with sugar, juice of one lemon and 6 tbsp water. Chop dill, except for a few sprigs, fold into the sauce, season with salt and pour over the leaf salad. Sprinkle the lettuce with pepper and garnish with the dill sprigs.

Nutritional values in each unit:

Bon Appétit wishes ….

Joachim

– CrossPoint v3.02 R * Origin: Hunger makes evil, said the devil with the 3 hairs (2:245/6606)

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