Salad with fried asparagus and feta cheese

Ingredients for 4 servings:

• 500 g white asparagus
• 150 g tomatoes
• 1 bunch of parsley
• some sheep’s cheese, to taste
• 20 g hazelnuts
• 3 tbsp oil (hazelnut oil)
• salt and pepper
• 2 tbsp oil (pumpkin seed oil)
• 2 tbsp balsamic vinegar
• 2 tbsp oil
• 1 tbsp olive oil
• ½ tbsp vinegar (red wine vinegar)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the asparagus, halve the stalks lengthwise, cut them diagonally into thirds, and then cut into 2 cm pieces. Wash and quarter the tomatoes, removing the stem ends. Wash and finely chop the parsley. Heat 2 tablespoons of hazelnut oil in a pan, add the asparagus, and fry for 5 minutes, stirring occasionally. Season with salt, pepper, and sugar. Add the pumpkin seed oil and balsamic vinegar. Bring to a boil and remove the pan from the heat. Mix the oil, the remaining hazelnut oil, the olive oil, red wine vinegar, salt, and pepper to make the salad dressing. Toss the parsley and tomatoes in it, remove from the pan, and arrange on plates. Remove the asparagus from the pan and arrange on top. Spread the feta cheese over the salad. Mix the leftover hot and cold salad dressing and drizzle over the cheese. Sprinkle the salad with the nuts and serve.