Recipe for 8 people
Preparation time: approx. 30 minutes

Preparation:
01/ Peel the asparagus and trim the ends. Clean, wash, and spin-dry the spinach. Sort the raspberries and grapes.

02/ Toast the pine nuts in a pan without oil until golden brown. Then mix them well with lemon juice and 8 tablespoons of olive oil. Season with salt and pepper.

03/ Halve the asparagus lengthwise, season with salt, pepper, and the remaining olive oil. Grill over medium-high direct heat for about 4 minutes, turning occasionally. Remove from the grill and toss with grapes, raspberries, spinach, and pine nut vinaigrette.

04/ Slice the Saltufo® thinly, place it on top of the salad, and serve immediately.