Summary

Ingredients

• 500 g asparaus
• 1 tablespoon lime juice
• 2 tablespoon balsamic vinegar
• 1 piece (s) ginger, (approx. 3 cm grated)
• 1 clove garlic
• 1 tablespoon honey
• 1 small chilli pepper (s), red
• 4 tablespoon asparagus stock
• 1 tablespoon oil, toasted sesame oil
• 3 tablespoon oil (sesame oil)
• 10 cherry tomato (s)
• 2 spring onion (s)

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Instructions

1. Peel the asparagus, cut off the woody ends, cook with a little salt and a pinch of sugar until firm to the bite, drain (partially collect the stock) and arrange on a deep plate.
2. Mix the lime juice, balsamic vinegar, chopped garlic, grated ginger, honey, the chilli pepper (cut into fine rings), the asparagus stock and the roasted and normal sesame oil into a marinade, warm it up slightly and pour it over the still hot asparagus.
3. Let the salad stand for at least 2 hours, cut the cherry tomatoes in half and place on the asparagus stalks. Sprinkle with the spring onions cut into rings.