Asparagus bread salad

Ingredients for 2 servings:

• 100g ciabatta
• 1 garlic clove(s)
• 300 g asparagus, green
• 300 g cherry tomatoes
• 3 sprigs basil
• 2 tbsp red wine vinegar
• 3 tbsp water
• salt and pepper
• ½ tsp sugar
• 5 tbsp olive oil
• 40 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Cut the bread into very thin slices. Place the slices on a rack and roast in a hot oven at 220°C (top/bottom heat) or 200°C (fan oven) on the middle rack for 3 to 4 minutes until light brown. Halve the garlic clove and rub the cut surfaces of the garlic into the bread slices. Wash the asparagus, peel the lower third, and trim the ends. Cut the asparagus stalks diagonally into 3 cm long pieces. Cook the asparagus pieces in plenty of boiling salted water for 3 minutes until slightly al dente, drain, and refresh with cold water. Wash and halve the tomatoes. Mix the vinegar with 3-4 tablespoons of water, salt, pepper, and sugar. Gradually stir in the oil. Strip the basil leaves from the stems and roughly tear them. Mix the asparagus and tomatoes with the vinaigrette and let stand briefly. Mix in the bread and basil and let stand briefly. Cut the Parmesan into shavings using a paring knife. Serve asparagus bread salad sprinkled with Parmesan cheese.