Asparagus salad

Ingredients for 2 servings:

• 500 g asparagus, green
• 400 g tomatoes, fully ripe (flesh only)
• 80 g cheese, Parmigiano-Reggiano or Grana Trentino
• 50 g Tyrolean bacon (thinly sliced ​​into small pieces)
• 3 tbsp oil, neutral
• 1 tbsp sugar, heaped
• 30 ml white wine, dry
• Salt
• Pepper, freshly ground, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

warm asparagus salad of green, fried asparagus with Tyrolean bacon

Wash and dry the asparagus and tomatoes. Trim and trim any woody bits, if necessary. Cut the asparagus spears into 3 pieces. Quarter the tomatoes, remove the water and seeds, and cut the tomato pieces into strips. Slice the bacon very thinly or have the butcher slice it and cut it into small pieces. Coarsely grate the cheese. Heat the oil in a large, non-stick pan and fry the asparagus for 3-5 minutes, depending on the thickness of the spears. Season with salt (just a little; bacon and cheese are salty enough) and pepper. Sprinkle the sugar over the asparagus and let it caramelize slightly. Add the tomato strips and bacon, deglaze with the wine and let it evaporate. Sprinkle the cheese over the asparagus, toss again, and serve on plates. Serve with a piece of baguette or country bread. Serves as a main course for 2 adults and as a starter for 6 people.