Salad with fried asparagus, goat cheese, rocket and tomatoes

Ingredients for 4 servings:

• 500 g asparagus, white
• 150 g cherry tomatoes
• 1 bunch of rocket
• 150 g goat’s cheese, as a roll or small goat’s cheese slices
• 20 g hazelnuts, walnuts or pine nuts
• 3 tbsp hazelnut oil or walnut oil
• 2 tbsp pumpkin seed oil
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp white wine vinegar or apple cider vinegar
• salt and pepper
• Sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Starter for a spring menu or small dinner

Peel the asparagus and slice diagonally, halving thick stalks lengthwise. Wash and quarter the tomatoes. Trim and wash the arugula, and spin dry. Slice the cheese. Halve or roughly chop the nuts. Heat 2 tablespoons of hazelnut oil in a pan and add the asparagus. Season with sugar and salt and cook slowly, finally adding the pumpkin seed oil and balsamic vinegar. Make a vinaigrette from the remaining hazelnut oil, olive oil, vinegar, salt, and pepper and mix with the tomatoes and arugula. Arrange on plates, then arrange the asparagus and goat cheese on top and sprinkle with the nuts.