John Myers
Ingredients for 4 servings:
- 500 g asparagus
- 1 tbsp lime juice
- 2 tbsp balsamic vinegar
- 1 piece(s) ginger (approx. 3 cm grated)
- 1 clove(s) garlic
- 1 tbsp honey
- 1 small chili pepper(s), red
- 4 tbsp asparagus stock
- 1 tbsp oil, toasted sesame oil
- 3 tbsp oil (sesame oil)
- 10 cherry tomatoes
- 2 spring onions
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel the asparagus, trim off any woody ends, and cook with a little salt and a pinch of sugar until al dente. Drain (reserving some of the liquid) and arrange on a deep platter. Mix the lime juice, balsamic vinegar, sliced garlic, grated ginger, honey, the chili pepper (thinly sliced), the asparagus liquid, and the toasted and regular sesame oils to make a marinade. Heat this slightly and pour over the still-hot asparagus. Let the salad marinate for at least 2 hours. Halve the cherry tomatoes and arrange them on the asparagus spears. Sprinkle with sliced spring onions.
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