Ingredients (4 portions):

• 250 g green asparagus
• 1 clove of garlic
• 50 g radishes
• 80 g rocket
• 2 tbsp vegetable oil
• 20 g walnuts
• 1 tbsp sugar
• 80 g sheep's milk cheese
• Salt, pepper

Preparation:
Cut the ends off the asparagus and cut the spears into diagonal pieces approx. 3 cm long. Place the oil, asparagus and garlic in a pan and sauté. Once browned, add the sugar and caramelise lightly. Set aside in a bowl. In the meantime, slice the radishes and add to the asparagus. Chop the walnuts and dice the cream cheese. Finally, arrange the asparagus mixture with the rocket, walnuts and cream cheese. Season with salt and pepper to taste and serve.

Tip:
Roast the walnuts without fat to intensify the natural flavours. Best baked in the oven for approx. 10 minutes at 180 °C.