Asparagus salad

Ingredients for 2 servings:

• 750 g asparagus, white
• some salt
• ½ tsp sugar
• 1 tsp butter
• 150 g cherry tomatoes
• 1 pack of mozzarella, mini (150g)
• 20 g pine nuts
• ½ bunch basil
• 1 shallot(s)
• 3 tbsp white wine vinegar
• some pepper
• 3 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with tomatoes, mozzarella and basil vinaigrette

Peel the asparagus and trim the ends. Cut the stalks into diagonal, 3 cm pieces. Bring 1/2 liter of water to a boil with half a teaspoon of salt, sugar, and butter. Add the asparagus and cook, covered, for 2 minutes. Drain, reserving the cooking liquid. Let both cool. Halve the cherry tomatoes. Drain the mozzarella, toast the pine nuts in a pan without fat, let cool, and roughly chop. Pick the basil leaves and roughly chop them. Finely dice the shallot and mix with the vinegar, 6 tablespoons of the asparagus cooking liquid, a little salt, pepper, and oil. Mix with the asparagus, cherry tomatoes, mozzarella, basil, and pine nuts and serve immediately.