Asparagus and tomato salad

Ingredients for 1 servings:

• 130 g asparagus, white
• 100 g asparagus, green
• 3 m.-large tomato(s)
• 40 g vegetable stock
• 1 tbsp olive oil
• 1 tbsp lime juice, freshly squeezed
• 1 tsp mustard
• Salt
• Pepper, mixed, from the mill
• 1 pinch(s) of sugar
• 10 g chives
• ½ shallot(s), diced
• Fat for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

a single salad

Score the tomatoes crosswise with a knife, place them in a bowl, and pour boiling water over them. After a few minutes, remove them and peel them. Remove the seeds and membranes, and finely dice the flesh. In a bowl, combine the broth, oil, lime juice, mustard, salt, and pepper, and add the diced tomatoes. Finely chop the chives and mix them with the diced onion into the dressing. Peel the asparagus if necessary, remove the woody ends, and cut into bite-sized pieces. Set the tips aside for now. Heat the fat in a pan over medium heat and sauté the white asparagus. After 4 minutes, add the green asparagus and the tips, reduce the heat slightly, and continue sautéing for another 4-5 minutes, stirring occasionally. Season the asparagus with salt, pepper, and a pinch of sugar. Fold the still-warm asparagus into the tomato dressing and season to taste. Arrange the salad in a bowl, garnish, and serve.