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Asparagus and Tomato Salad

Asparagus and Tomato Salad
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
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
Salt
freshly ground Pepper
1 pinch Sugar
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Preparation steps

1

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.

2

Cut the cherry tomatoes into small columns.

3

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.