Summary

Ingredients

• 500 g asparaus, reen
• 250 g mini mozzarella
• 250 g cherry tomato (s)
• 40 g pine nuts
• 2 stalks spring onion (s)
• salt
• sugar
• pepper
• 5 tablespoon olive oil
• 2 tablespoon balsamic vinegar

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Instructions

1. Cut off the ends of the asparagus and cut into bite-sized pieces on the stalks.
2. Then roast the pine nuts first (be careful, they can burn very easily). Take the pine nuts out of the pan, add a little oil and fry the asparagus. Season with salt, pepper and sugar and fry for 10 minutes, stirring regularly.
3. In the meantime, cut the tomatoes in half, chop the mozzarella and spring onions and put everything in a bowl.
4. For the balsamic vinaigrette, mix the oil and balsamic vinegar together well and season with salt, pepper and sugar.
5. The asparagus should be ready now and is added to the bowl with the other ingredients. Pour the vinaigrette over it and mix everything well. Now the lettuce should stand for a few hours.