Asparagus salad with walnuts and Emmentaler AOP

Break off the asparagus ends. Cut the asparagus at an angle into pieces approx. 5 cm long. Heat the oil in a large frying pan. Add the asparagus and a little salt. Fry at medium heat for approx. 10 minutes, stirring occasionally.

Finely grate the lemon zest. Squeeze lemon to yield 2 tbs of juice. Mix the lemon zest and lemon juice with the walnut oil, rapeseed oil, condimento bianco, salt and pepper to make a dressing.

Mix the warm asparagus with the dressing. Coarsely chop the walnuts and dry-roast in a pan. Use a Y-peeler to cut shavings of Emmentaler AOP.

Once the asparagus has cooled down a little, mix with the leaf salad and walnuts, sprinkle with the cheese shavings, and serve.