John Myers
Ingredients for 1 servings:
- 5 stalk(s) asparagus, peeled and cooked
- 2 handfuls of cherry tomatoes
- 7 basil leaves
- 5 pinch(s) pine nuts
- some Parmesan
- dashes Balsamic vinegar , white
- some salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
Lunchbox recipe, snack box recipe
Cut the asparagus into small pieces, quarter the cherry tomatoes, and finely chop the basil. Toast the pine nuts in a pan. In the meantime, grate or finely chop the Parmesan cheese. Set the pine nuts and grated Parmesan cheese aside. Drizzle balsamic vinegar, salt, and pepper over the asparagus, tomatoes, and basil. To serve immediately: Serve the salad on a plate. If desired, garnish with balsamic crema and then scatter the toasted pine nuts and Parmesan cheese over the salad. For the office/lunch: Place the salad in a waterproof lunchbox or screw-top jar. Transport the pine nuts and Parmesan cheese in a small container or plastic bag. Garnish the salad with the pine nuts and Parmesan cheese before lunch.
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