Summary

Ingredients

• 500 g asparaus, reen
• 2 liters water
• 0.5 tablespoon ½ salt
• 0.5 teaspoon ½ sugar
• 100 g tuna
• Olives
• 0.5 ½ red pepper (s), diced
• 1 handful mozzarella pellets

For the dressing:

• 2 teaspoons mustard, hot
• 2 teaspoons stock, granulated, fat-free
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 3 tablespoon coffee cream or water

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Instructions

1. Wash the asparagus, cook in salted water for 10-15 minutes, let cool and arrange on a flat plate. Chop the tuna very finely and spread over the asparagus. Spread the olives, peppers and mozzarella on top.
2. Mix the sauce and pour over the ingredients on the plate. Let rest for about 10 minutes.