Salad of green asparagus and tomatoes

Ingredients for 2 servings:

• 500 g asparagus, green
• 250 g cocktail tomatoes
• 1 small onion(s), red
• ½ bunch chives
• 5 tbsp rapeseed oil
• 3 tbsp balsamic vinegar (e.g. tomato balsamic vinegar)
• salt and pepper
• e.g. Parmesan, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

Wash the green asparagus and trim off the bottom ends. Cut the asparagus spears into approximately 2 cm long pieces and cook in salted water until al dente. Wash the cherry tomatoes, removing the stems if necessary, and halve them. Place the asparagus and tomatoes in a bowl. Finely chop the red onion. Wash and finely chop the chives (I used frozen chives). Mix the onion and chives in a bowl with the rapeseed oil, balsamic vinegar, salt, and pepper. Add the dressing to the asparagus and tomatoes and fold in. Let the salad sit for about an hour and garnish with shaved Parmesan cheese when serving. Serve with a fresh baguette!