Spring salad with lemon mustard dressing

Name: spring salad with lemon mustard dressing
Total time: 25 min
Yield: 4
Ingredients: 1 bunch green asparagus; 100 gram sugarsnap; 1 fennel bulb; 0.5 cucumber; 1 bunch flat leaf parsley; 1 bunch fresh chives; 100 gram perennial crumb cheese; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon sharp mustard; 3 tablespoon mild olive oil

Ingredients

1 bunch green asparagus
100 gram sugarsnap
1 fennel bulb
0.5 cucumber
1 bunch flat leaf parsley
1 bunch fresh chives

100 gram perennial crumb cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon sharp mustard
3 tablespoon mild olive oil

Directions

Bring a pan with plenty of water with a little salt to the boil. Cut a piece of the bottom of the asparagus and peel them with a peeler. Blanch the asparagus for about 3 minutes until they are al dente.
Remove them from the water and rinse with cold water. Blanch the sugarsnaps in the same way.
Mix the ingredients for the dressing and season with salt and pepper. Scoop all vegetables, herbs and the dressing together.
Divide the salad over 4 plates and scrape the cheese into coarse flinters above it. Grind some pepper.