Asparagus salad with yogurt

4 servings


Peel the asparagus, cut the tips, cut into 2cm pieces. Cook for 15 minutes. Disassemble the salad into leaves, rinse, dry and narrow into pieces. Rinse the mint, dry and finely chop. Coat the lemon with hot water, dry with a napkin, grate the peel on a grater, squeeze out the juice. For the sauce, mix yogurt, 2 tbsp. l of lemon juice, vegetable oil and grated zest, add cayenne pepper, ground paprika, salt, mint. Fry the pinia seeds in a dry pan. Put the salad and asparagus in a salad bowl, season with sauce, sprinkle with pinia seeds.