Asparagus salad with nectarines

Ingredients for 1 servings:

• 100 g asparagus, green
• 1 small onion(s)
• 6 cashew nuts, chopped
• 1 tsp coconut oil
• 1 tsp powdered sugar
• 1 nectarine(s)
• 2 date tomatoes
• 2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar, lighter
• ½ tsp maple syrup
• 1 pinch of black pepper, freshly ground
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Trim the ends of the asparagus and split the stalks into three pieces. Peel the onion and cut it into half rings. Heat the coconut oil in a pan and fry the onion rings. Once they are translucent, add the powdered sugar and let the onions caramelize a little. Add the chopped cashews to the onions and fry them. Heat the oil in a second pan and fry the asparagus until soft. Just before the end, add the quartered tomatoes and fry them a little. Deseed the nectarine and dice the flesh. Mix everything together. For the marinade, combine the oil, vinegar, and maple syrup and season with salt and pepper. Pour the marinade over the salad and serve lukewarm.