The Open Greenland Door Salad

Ingredients

• 400 g green asparagus
• 2 cans (800 g) white beans, drained
• 1 cucumber
• 1 small red onion
• 100 g lamb's lettuce
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp coarse mustard
• 1 lemon (juice and zest)
• salt and pepper to taste

Method

1. Wash the asparagus and trim off the woody ends. Blanch for 2 minutes in boiling water, then cool under cold water.
2. Drain and rinse the white beans. Mix with 2 tbsp olive oil, lemon zest, 1 tbsp lemon juice, salt, and pepper.
3. Slice the cucumber diagonally. Cut the red onion into thin half rings.
4. Make a dressing from 2 tbsp olive oil, 2 tbsp white wine vinegar, 1 tsp mustard, salt, and pepper.
5. Toss the lamb's lettuce, cucumber, and onion with the dressing. Spread over a large flat platter.
6. Spoon the bean salad in a neat half-circle at the bottom of the platter.
7. Arrange the asparagus as an open arch above the beans, tips outward, forming the silhouette of an open door.
8. Make sure the arch is stable, slightly overlapping the asparagus if needed. Serve immediately.

Serving notes

• Serve on a white rectangular plate for extra contrast.
• Drizzle some extra lemon juice over the asparagus just before serving for freshness.