Summary

Ingredients

• 1 kg asparagus, white or green or mixed
• 4 tomato (s), dried, pickled in oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard, or sweet mustard
• 5 tablespoons olive oil, or oil from the sun-dried tomatoes
• 200 g cocktail tomatoes
• Parmesan, roughly sliced
• 30 g pine nuts
• salt and pepper

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Instructions

1. Wash asparagus, peel generously, cut off the woody ends, cut into bite-sized pieces. Bring the water to the boil in a large saucepan, season with salt. Add the asparagus and cook over low heat for about 12 minutes, but not too soft. Take out and let cool.
2. Drain the dried tomatoes and dice finely. Lightly toast the pine nuts in a pan without fat.
3. Mix the balsamic vinegar, mustard and oil and season with salt and pepper. Add the dried tomatoes. Pour the mixture evenly over the asparagus and leave to marinate for at least an hour.
4. Quarter or halve the cherry / cocktail tomatoes and pour over the asparagus, as well as the pine nuts and the coarsely grated Parmesan. Mix the salad and add a little pepper if necessary.