Lukewarm Panzanella with Green Asparagus, Tomatoes and Sheep Cheese

Wash and dry the rocket, remove the stalks and then cut the lettuce into small pieces and place in a large salad bowl. Cut the sheep feta into cubes and add to the rocket. Cut a little off the asparagus at the bottom and then cut diagonally into small pieces and place the tips separately.

First cut the baguette bread into slices and then into cubes. Sprinkle a pan with a little raw cane sugar, cut the tomatoes in half and place the tomatoes on the sugar with the cut surface facing down.

Now some things have to run in parallel. First heat some oil in another pan and fry the asparagus in it for about 5 minutes, add the tips for the last two minutes and then put everything in the salad bowl as hot as it is.

Now froth a good trick of butter in a pan, then fry the bread cubes until golden brown and crispy while turning. At the same time, place the pan with the tomatoes on the stove, turn on the stove and briefly fry the tomatoes in it, when they start to caramelize, toss them once or twice.

Then put the tomatoes and bread cubes in the salad bowl.

Put the lime juice, the pinch of sugar, the mustard, the garlic clove, the pepper and the salt as well as the two oils in a tall container and use the teaser to make a creamy dressing.

Immediately after the tomatoes and the bread cubes have been placed in the salad bowl, pour the dressing over the salad, mix well and let the salad stand for about 5 minutes and then serve.