Asparagus and tomato salad à la Didi

Ingredients for 2 servings:

• 2 jars of asparagus (205 g drained weight each)
• 8 small mushrooms, brown
• 1 small onion(s)
• 18 small cherry tomatoes
• 4 tbsp dressing (salad dressing herbs à la Didi)
• some olive oil
• some parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes

Drain the asparagus and cut into approximately 1 cm pieces. Clean and quarter the chanterelles, then fry them in a little olive oil. Finely dice the onion and sauté them in the pan. Score the cherry tomatoes and blanch them in boiling water. Let them cool, peel them, and halve them. Mix everything together and marinate with the dressing. Cover and let rest in the refrigerator for about 2 hours. Garnish with a sprig of parsley and serve.