Asparagus salad with arugula and lemon dressing

Ingredients for 4 servings:

• 1 ½ kg asparagus, white
• 300 g arugula
• 200 g tomatoes, dried in oil
• 1 organic lemon(s), zest and juice
• 140 g pine nuts
• 120 ml olive oil
• 60 ml balsamic vinegar, lighter
• e.g. salt and pepper
• 2 tsp sugar

Instructions

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

Remove the woody ends from the asparagus. Peel the asparagus. Wash, dry, and sort the arugula. Remove the tomatoes from the jar, drain, and cut into strips. Wash the lemon in hot water, dry it, and grate 1 tablespoon of the lemon zest. Squeeze the juice from the lemon. Cover the bottom of a large pot with about 3 cm of water. Bring the water to a boil. Add the peeled asparagus to the pot and season with 1 teaspoon of salt and 1 teaspoon of sugar. Cook for about 15 minutes, until the asparagus is tender. Drain the asparagus and let it cool. Meanwhile, toast the pine nuts over medium heat without oil, turning occasionally. Combine the olive oil, balsamic vinegar, lemon juice, and lemon zest in a small bowl. Add 1 teaspoon of sugar and stir until the sugar has dissolved. Season with salt and pepper to taste. Cut the cooled asparagus spears into thirds. Arrange the asparagus pieces, arugula, and sun-dried tomatoes on two plates. Garnish with the toasted pine nuts and drizzle with the dressing.