Mediterranean asparagus salad

Ingredients for 2 servings:

• 600 g asparagus, mixed green and white
• 6 tomatoes, dried in oil, finely diced
• 50 g olives, black, finely diced
• 3 tbsp flat-leaf parsley, chopped
• 1 garlic clove(s), finely chopped
• 30 ml olive oil
• 30 ml cream
• 2 tbsp lemon juice
• 1 tsp honey
• ½ tsp mustard (Dijon mustard)
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with dried tomatoes and olives

Boil the trimmed asparagus in salted water for about 5 minutes, then drain (reserving some of the liquid) and let it drain. Whisk 50 ml of the asparagus liquid with the lemon juice, honey, and mustard. Gradually add the oil and cream, then stir in the garlic. Season with salt and pepper. Cut the asparagus into 4-5 cm long pieces and toss with the sun-dried tomatoes, olives, parsley, and dressing. Place in a shallow dish, cover, and marinate at room temperature for 3 hours. Serve with baguette or ciabatta.