Peel the white asparagus and cut off the ends briefly. Place the peeled asparagus in a pot with plenty of water. Enrich with salt, sugar and butter and cook for about 10 minutes. Then take the asparagus out of the water and cut into pleasantly large pieces.
Wash the fresh leaf salad and spin dry in the salad spinner. Tear the lettuce into bite-sized leaf pieces by hand. Spread over the salad bowls in portions. Halve the small tomatoes and spread over the salad.
Press out an orange for the dressing. A finished direct juice from oranges can also be used as a substitute..
Now mix the dressing with the orange juice, white wine vinegar, mustard, honey, oil, salt and pepper to an emulsion with the whisk.
Put the prawns in a hot pan with oil, halve the garlic and pepper, add salt. Brown only SHORTly from both sides.
Marinate the lukewarm asparagus and the prepared leaf salad with the salad dressing and serve. Topping the salad with the prawns. Enjoy your meal! ... Almost forgotten... Cut the tomatoes in half or slice them to decorate the salad.