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    • Lamb's lettuce with asparagus

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

    Ingredients for the salad:

    • 500g asparagus
    • 250g mushrooms
    • 150g lamb's lettuce
    • 2 stalks of rhubarb
    • 3.5 tablespoons Frusano Corn Sugar
    • Approx. 2 tablespoons 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. Boil water, add a little salt and 1 tablespoon of Corn Sugar. Add the asparagus, except for the tips, to 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 about 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 sauté the mushrooms for about 4 minutes. Transfer the mushrooms to a bowl and set aside. Heat 1 tablespoon of butter in the pan, add the rhubarb and sauté for about 3 minutes. sprinkle 1.5 tablespoons organic corn sweetener over the top and let caramelize for another 1-2 minutes. Remove the rhubarb from the pan (before it falls apart) and add to the mushrooms. Again, add some butter to the hot pan and sauté the asparagus in it briefly until it starts to color slightly. sprinkle 1 tablespoon of organic corn sugar on top and let it caramelize 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, top with the pan-fried vegetables and marinate with the vinaigrette. If desired, sprinkle pure organic BuKross on top.
    Tip: A freshly baked baguette or ciabatta goes perfectly with this low-fructose dish.
    Have fun preparing and enjoying !