Lukewarm Asparagus and Bean Salad

To make the asparagus and bean salad, first cut away the bottom end of the asparagus spears and give them away. Then cut off the tips and set aside. Cut the rest of the spears into pieces of about 1 cm. Peel and finely chop the onion. Drain the beans well. Wash the parsley, dry well and chop finely.

Heat a little oil in a pan and sauté the onion until translucent. Add the asparagus and fry. Then add the beans. Fry the asparagus tips briefly at the end. Season with salt, pepper, balsamic vinegar and a little sugar. Let cool a little.

In the meantime, mix the yogurt with the parsley and season with salt and pepper.

Dress the asparagus and bean salad with the yogurt dressing and serve.

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