Lukewarm Asparagus Salad with Colorful Lettuce Leaves

Remove the peel from the white asparagus spears whole, the green ones from the lower end and cut into bite-sized pieces, heat 1 tbsp. olive oil in a frying pan and roast the asparagus sections over medium heat until golden brown. Sprinkle with sugar, lightly caramelize, season with juice of one lemon, pepper, salt and honey. Remove from heat.

Rinse the lettuce leaves, spin dry. For the salad dressing, heat chicken stock with thyme, vinegar, nut oil, garlic and 1 chervil sprig. Take out the kitchen herbs. Stir through mustard and cornstarch and stir into the hot mixture. Bring to a boil and set aside.

Cut the langostino tails in half lengthwise, remove the intestines. Roast langostino halves briefly in remaining olive oil.

Mix the asparagus sections with the salad leaves, arrange on plates, evenly distribute the langostinos on top and stir the frying fat into the prepared salad dressing. Drizzle over the lettuce and sprinkle with the remaining plucked chervil leaves.

Wine recommendation: Chris Bischof serves a semi-dry Mosel Riesling Kabinett Wiltinger Schlangengraben from the St. Urbanshof winery in Leiwen.

Urbanshof, Leiwen.

Lukewarm asparagus salad with colorful lettuce leaves and langostinos

Our tip: It is best to use fresh herbs for a particularly good aroma!

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