Spring salad with lemon mustard dressing
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.
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