Asparagus salad with tomatoes, arugula and pecorino boats

Ingredients for 2 servings:

• 4 stalk(s) asparagus, green, cooked
• 4 stalk(s) asparagus, white, cooked
• 8 small cherry tomatoes
• ½ bunch arugula
• 6 pieces of cheese (pecorino boats)
• 1 small shallot(s)
• 2 tbsp oil (grape seed oil)
• 1 tbsp balsamic vinegar, lighter
• 1 tbsp vinegar (raspberry vinegar, better essence)
• Salt and pepper, colorful
• powdered sugar

Instructions

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

served lukewarm

Make a sauce with the finely diced shallots, oil, and vinegar. Season with salt, pepper, and powdered sugar. Tear in the arugula and halve the tomatoes. Serve on plates. Cut the warm asparagus into nice pieces, marinate briefly in the remaining sauce, and scatter over the salad. To make the pecorino boats, use a vegetable peeler to peel wedges from the cheese. Done! They’ll curl up on their own. Drizzle each with one or two drops of raspberry essence and place on the salad. Garnish with watercress or sprouts (and perhaps add one or two raspberries).