Asparagus salad with artichoke and tomato dressing

Ingredients for 2 servings:

• 1 kg asparagus, white
• 2 beefsteak tomatoes
• 6 artichoke bottoms from the can
• 3 tbsp balsamic vinegar
• 6 tbsp hazelnut oil
• 1 tbsp mixed herbs
• some salt and pepper, white, freshly ground
• Sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

lukewarm salad

Peel the asparagus and trim off the woody ends. Bring approximately 1 liter of lightly salted water with a generous pinch of sugar to a boil and cook the asparagus for 10 minutes. Blanch the beefsteak tomatoes in boiling water, peel, deseed, and finely dice. Drain the artichoke bottoms, let them drain well, and also finely dice. Gently mix the artichokes and tomatoes with the hazelnut oil, balsamic vinegar, and herbs. Season the dressing generously with salt and pepper. Arrange the well-drained, lukewarm asparagus on serving plates and spread the artichoke and tomato dressing on top. Serve with an oven-fresh baguette. Serves 4 as a starter or 2 as a vegetarian main course.