Salad with physalis and green mini asparagus

1. Preheat the oven to 200 °C.
2. Spread the asparagus over a baking tray lined with baking paper. Drizzle with olive oil and sea salt to taste. Place the baking tray in the middle of the oven and bake for approx. 8 minutes. Turn the asparagus halfway so they brown evenly. Leave them to cool.
3. Thinly slice the sweet pepper and slice the brie thinly.
4. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into slices.
5. Arrange the salad leaves on plate or divide over 2 plates. Divide the asparagus, sweet pepper, avocado and brie over the salad. Scatter with the physalis berries and the cashew nuts.

Enjoy!