Raspberry and Radish Asparagus Salad in Lasagna Bowl

For the raspberry and radish asparagus salad, cut away the woody end from the asparagus. Cut the asparagus in half lengthwise and sauté in 3 tablespoons of sunflower oil until golden brown and tender.

For the dressing, mix raspberry syrup, vinegar, oil and vanilla pulp and season with salt and pepper.

Cook the lasagna sheets until soft, rinse with cold water and cut in half widthwise. Brush a muffin tray with oil and press the lasagne sheets into the muffin cups. Bake in the oven at 180°C for about 15 minutes.

Mix the asparagus with the radishes and herbs and drizzle the dressing over the top. Arrange the raspberry and radish asparagus salad in the lasagna bowls and serve.

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