Weinhaus Neuerburg Spätburgunder Rosé

Ingredients

• 10 piecesKing prawns (peeled and deveined)
• 500 gGreen asparagus
• 200 gFresh strawberries
• 100 gMild fresh goat cheese
• 30 gPine nuts
• 4 tbspExtra virgin olive oil
• 1 tbspWhite balsamic vinegar
• 1 tspHoney
• 1 tbspButter
• 0,5 pieceLime zest
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Wash the green asparagus, trim the woody ends, and cut the stalks into roughly 4 cm diagonal pieces.
2. 2Toast the pine nuts in a dry pan over medium heat until golden brown, then set aside to cool.
3. 3Gently wash the strawberries, remove the stems, and halve or quarter the berries depending on their size.
4. 4To make the dressing, whisk together 3 tbsp of olive oil with the white balsamic vinegar, honey, lime zest, salt, and pepper until emulsified.
5. 5Heat 1 tbsp of olive oil in a large pan and sauté the asparagus pieces over medium heat for about 5 to 6 minutes until tender-crisp.
6. 6Add the prawns to the pan with the asparagus, add the butter, and cook everything for another 2 to 3 minutes, tossing occasionally, until the prawns are pink.
7. 7Transfer the warm contents of the pan into a bowl and gently toss with the strawberries and the prepared dressing.
8. 8Arrange the salad on two plates, top with small dollops of goat cheese, and sprinkle with the toasted pine nuts.