Pasta and asparagus salad

Ingredients for 4 servings:

• 300 g spiral noodles
• 250 g asparagus, white
• 250 g asparagus, green
• 200 g broccoli
• 1 small zucchini
• 10 cocktail tomatoes
• 1 small onion(s)
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 1 tbsp mustard
• 100 g yogurt
• salt and pepper
• 1 tbsp mixed herbs
• 1 small piece(s) of butter
• 1 tsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cook the pasta in salted water according to the package instructions. Drain and rinse with cold water. Meanwhile, wash the asparagus, broccoli, zucchini, and tomatoes. Cut off the woody part of the green asparagus, peel the white asparagus, and cut into approximately 5 cm pieces. Separate the broccoli florets from the stalks. Bring a pot of salted water to a boil with 1 teaspoon of sugar and a little butter. First, cook the white asparagus for about 3 minutes, then add the green asparagus. Let both simmer in the gently simmering water for about 7 minutes. The asparagus should still be firm to the bite. Remove the asparagus from the water, rinse in cold water, and set aside. Now cook the broccoli in the asparagus water for 6 minutes, then rinse in cold water. Thinly slice the zucchini. Quarter the tomatoes. For the dressing, mix together the olive oil, vinegar, mustard, and yogurt. Dice the onion, add it to the dressing, and season with salt and pepper. Stir in the herbs. Add the pasta, asparagus, zucchini, broccoli, and tomatoes to the dressing and mix well. Perfect as a barbecue side dish or with roasted meat.