Farmer's salad with asparagus

Ingredients for 4 servings:

• 400 g asparagus
• 8 slices of ciabatta
• 200 g cherry tomatoes
• 8 tbsp olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 pinch(s) of sugar
• ½ tbsp oregano
• 1 garlic clove(s)
• 4 tbsp Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Peel and cut the asparagus into thirds, then cook in a pot of salted water until al dente. Slice the ciabatta and roast on a rack in the oven at 170°C for about 4 minutes. Wash and halve the tomatoes. Mix together the balsamic vinegar, olive oil, salt and pepper, the sugar, and the oregano to make the salad dressing. Drain the asparagus and place it in a large bowl with the tomatoes. Add the dressing and mix everything together. Halve the garlic clove and brush the bread slices with the garlic on both sides. Then cut the bread into cubes. Fold in the bread and sprinkle with Parmesan cheese.