Chef Salad with Sautéed White Asparagus

I admit this one was not tested in the cold office kitchen, but was too yummy to hide it from the lights.

Peel some fresh white asparagus and cut into mouth size pieces. Heat olive oil in frying pan, fry asparagus, and an optional finely chopped shallot for extra aroma. Add honey to glaze and a bit of salt.

Cut up some romaine salad and throw fried asparagus pieces on top. Take pan from heat and add a bit of water to scrape out all the lovely aroma stuck to bottom. Add some mayonnaise (I went for an eggless, vegan variant for the first time and must say I am seriously impressed!) to dressing and pour over salad mix.

Top with some parmesan flakes and croutons made from sourdough bread.

So good. Hello spring time!