Ingredients for the salad:
Cut off the rough end of the green asparagus and clean the bottom 3-5 cm of the spear, then cut into small strips at an angle.
Cook the quinoa and lentils in salted water until soft, drain, rinse and set aside.
Peel and chop the celery, onion and apple. Wash, dry and cut the strawberries into slices.
Chop tofu and fry in olive oil, chili, salt and sugar.
Fry the asparagus in olive oil, salt, a little sugar and pepper. Frying time is 3-4 minutes, asparagus should remain crispy.
Saute the onion and celery briefly, then season with salt and sugar.
Ingredients for the vinaigrette:
Finely peel the lemon and squeeze the lemon. Mix the juice and zest well with the rest of the ingredients.
Place roasted asparagus on a plate. Top with celery, spring onion, quinoa, lentils and vinaigrette. Then put strawberries, apple and tofu slices on a plate, mix everything well and garnish with fresh mint leaves.