Lukewarm Asparagus Salad with Coriander Vinaigrette

Remove the peel from the asparagus spears and cook in salted water with a pinch of sugar, a little lemon juice and a knob of butter for 10-15 minutes until al dente. Remove from the pot and rinse briefly under cold water.

2. Put 60 ml of the asparagus water together with the balsamic vinegar and the plum wine, the oils, the grated ginger, a teaspoon of pepper, salt, mustard and a little sugar in a blender jug and whip with a blender or possibly an egg whisk until creamy.

Cut the cilantro into thin strips. 3.

Cut the lower part of the asparagus spears diagonally into pieces two centimeters long. Make the asparagus heads a little longer for decoration. Briefly heat the asparagus sections in a non-stick frying pan together with the salad dressing and fold in the coriander. Then arrange everything on a plate and serve with white bread or crostinis toasted in the frying pan.

If you have a little of the cilantro vinaigrette left over, it will keep in a tightly sealed jar in the refrigerator for at least a week and is just as good with leaf salads or fried prawns.

Variants: * The lukewarm asparagus salad also tastes delicious with orange fillets (three to four per person) or possibly halved kumquats, which are also briefly added to the frying pan before serving.

* If you do not want to do without meat, you can add a roasted rabbit fillet per person to the asparagus salad.

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