- 1 kilogram various Assorted asparagus (green, white, with violet head)
- 1 tablespoon Butter
- 300 grams Cherry tomato
- 1 teaspoon hot Mustard
- 3 tablespoons White vinegar
- 6 tablespoons Safflower oil
- freshly ground Pepper
- 1 pinch Sugar
Peel the white asparagus, cut off the ends and cut into 5 cm long pieces (approximately 2 inches). Peel the lower third of the green asparagus and cut off the ends.
Boil the white asparagus in salted water with the butter for 5 minutes. Then add the green asparagus and cook for a further 10 minutes. Remove and drain.
Cut the cherry tomatoes into small columns.
For the dressing, mix the mustard with the vinegar and the oil and season with salt, pepper and sugar. Mix with the asparagus and tomatoes and leave to infuse briefly before serving.