Ingredients for the salad:
Cut off the thick end of the green asparagus and peel the bottom 3-5cm of the spears, then slice thinly on an angle.
Boil the quinoa and lentils in salted water until tender, drain, rinse and set aside.
Clean and slice the celery, spring onions and apple. Wash and dry the strawberries and cut them into slices.
Cut the tofu and fry in olive oil, season with chili, salt and sugar.
Fry the asparagus in olive oil, salt, a little sugar and pepper. The cooking time is 3-4 minutes, the asparagus must remain fresh.
Fry the onions and celery a little, then season them with salt and sugar.
Ingredients for vinaigrette:
Finely grate the lemon peel and squeeze the lemon. Mix the skin and juice well with the remaining ingredients.
Place the fried asparagus on a plate. Top with celery, spring onions, quinoa, lentils and vinaigrette. Then put the strawberries, apples and tofu pieces on the plate, mix everything well and garnish with fresh mint leaves.