Tricolor asparagus salad

Ingredients for 4 servings:

• 500 g asparagus, green
• 500 g cocktail tomatoes
• 70 g pine nuts
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 handful of Parmesan, coarsely sliced, not finely ground!!!
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

green asparagus with pine nuts, balsamic vinegar and Parmesan

Trim the green asparagus and cut diagonally into approximately 2-3 cm long pieces. Sauté in olive oil until al dente and let cool. Quarter the cherry tomatoes. (Elongated cherry tomatoes look best, as the quarters blend in with the asparagus pieces.) Toast the pine nuts without fat. Make a vinaigrette with olive oil, balsamic vinegar, pepper, and salt. Combine the tomatoes, asparagus, and vinaigrette and let it marinate well. Before serving, stir in the toasted pine nuts and Parmesan cheese. If you do this at the beginning, the balsamic vinegar will turn it an unsightly brown color. It looks more beautiful with the tricolore shining. Serve with ciabatta.