Summary

Ingredients

• 2 kg asparagus, white
• 250 g tomato (s), (vine tomatoes)
• 5 tablespoon white wine vinegar, good one
• 150 ml olive oil, good virgin
• Salt and pepper,
• 1 pinch (s) sugar
• some butter
• 2 tablespoon parsley, chopped
• 1 tablespoon basil, cut
• 2 tablespoon pine nuts, roasted

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Instructions

1. Cook the asparagus in salted water with sugar and a pinch of butter.
2. In the meantime, roast the pine nuts in a dry pan until golden. Quarter the vine tomatoes. Mix vinegar with olive oil, spices and herbs. Add tomatoes and pine nuts and season to taste.
3. Serve the asparagus spears with the vinaigrette. This goes very well with briefly fried pork medallions or veal escalope and new potatoes.