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Serves 4 meals

1 kg green asparagus

Salt and freshly ground pepper

1 pinch of sugar

1 ripe mango (as to the. 500 grams)

2 small red onions

1 red chilli

3 Bio-lime

2 tablespoons white wine vinegar

6 tablespoons oil

200 grams of fresh goat's cheese

The preparation sequence

Prepare asparagus in boiling salted water for 2-3 minutes simmer, cooking. Deter pouring of cold water and allow to dry.

Mango peel. Pulp crush the stone into narrow columns. Peel the onions, chop in half and chop into thin strips. Asparagus, mango and onion mix.

Cleaning For the vinaigrette Chili, cut lengthwise, remove the seeds, chop underwater washing and in very thin rings. Bio-lime hot under water washing and dry. 1 chop into thin slices, the other the cup finely rub. express 2 limes. Vinegar, lime juice, shawls and chili mix. Season with salt, pepper and 1 pinch of sugar. hit oil underneath.

Mix vinaigrette with the salad and let stand briefly, then season to taste. Arrange salad, crumble goat cheese over it and garnish with lime slices.