Lukewarm Asparagus Salad with Radishes

For the asparagus salad with radishes, wash the asparagus, cut off the ends into 2 cm long pieces and halve them. Grate the radishes wash-dry, cut them in half and cut them into wide slices.

Heat the vegetable soup in a small saucepan. Heat 1 tablespoon of olive oil in a non-stick pan, add the asparagus and stir-fry. Deglaze with 1 tablespoon of white balsamic vinegar, let it boil down.

Then pour the soup and let it boil down for 5 minutes until the liquid has almost evaporated. Remove the pan from the heat, put the asparagus in a bowl, mix in the radishes.

Stir the remaining oil and vinegar into a vinaigrette, season with salt and ground pepper, and pour over the salad.

Serve while still lukewarm.

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