Summary

Ingredients

• 500 g asparaus, reen
• 500 g cocktail tomatoes
• 70 g pine nuts
• 2 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 1 handful parmesan, roughly planed, not finely ground !!!
• salt and pepper

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Instructions

1. Clean the green asparagus and cut diagonally into pieces approx. 2-3 cm long. Fry in olive oil until firm to the bite and allow to cool.
2. Quarter the cherry tomatoes. (Elongated cocktail tomatoes look best because the quarters then visually adapt to the pieces of asparagus.) Roast pine nuts without fat.
3. Make a vinaigrette from olive oil, balsamic vinegar, pepper and salt. Mix the tomatoes, asparagus and vinaigrette and let it steep.
4. Mix in the toasted pine nuts and parmesan before serving. If you do this at the beginning, it takes on an ugly brown color from the balsamic vinegar. It just looks nicer when the tricolor lights up.
5. Serve with ciabatta.