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    • Lamb's lettuce with asparagus

    Warm seasonal vegetables on delicious lamb's lettuce with a fresh lemon mustard vinaigrette make this summer salad a light and low-fructose treat.
    Preparation time: 60 - 75 min.
    Level of difficulty: easy
    Quantity: 4 servings

    Ingredients for the salad:

    • 500g asparagus
    • 250g mushrooms
    • 150g lamb's lettuce
    • 2 stalks rhubarb
    • 3.5 tbsp Frusano Corn Sugar
    • Approx. 2 tbsp lactose-free butter
    • Salt
    • Baguette

    Ingredients for the lemon mustard vinaigrette:

    Preparation:

    1. First cut off the woody end of the asparagus, peel it and cut it into pieces about 1.5 cm wide. Bring the water to the boil, add a little salt and 1 tablespoon of organic corn sugar. Put the asparagus, except for the tips, into the simmering water. After 2 minutes, add the asparagus tips and cook for another 10-13 minutes until the asparagus is cooked.
    2. Meanwhile, wash the lamb's lettuce thoroughly and set aside to drain. Wash the rhubarb stalks and cut into pieces approx. 1 cm wide. Clean the mushrooms and cut them into quarters or sixths, depending on their size.
    3. Put some butter in a hot pan and fry the mushrooms for about 4 minutes. Put the mushrooms in a bowl and set aside. Heat 1 tbsp butter in the pan, add the rhubarb and fry for about 3 minutes. sprinkle with 1.5 tbsp organic corn sugar and allow to caramelise for a further 1-2 minutes. Remove the rhubarb from the pan (before it falls apart) and add to the mushrooms. Add a little butter to the hot pan again and fry the asparagus briefly in it until it starts to colour slightly. sprinkle 1 tablespoon of organic corn sugar on top and let it caramelise for 1-2 minutes. Then add the mushrooms and rhubarb back into the pan and heat everything together briefly.
    4. Mix all the ingredients for the vinaigrette together well and season with salt and pepper.
    5. Place the lamb's lettuce in a bowl, add the pan-fried vegetables and marinate with the vinaigrette.
    Tip: A freshly baked baguette or ciabatta goes very well with this low-fructose dish.
    Have fun preparing and enjoying !