Summary

Ingredients

• 500 g asparaus, reen
• 250 g tomato (s), (trimmed tomatoes)
• 125 g mozzarella
• 4 stalks basil
• 4 tablespoon olive oil
• 1 tablespoon balsamic vinegar, white or white wine vinegar
• 1 onion (s)
• salt and pepper
• sugar

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Instructions

1. Peel the lower third of the asparagus and cut off the ends. Cut the asparagus diagonally into 3 cm long pieces.
2. Quarter and core the tomatoes and cut into small cubes. Dice the mozzarella as well.
3. Pluck the basil from the stems, roughly chop 2/3 and put the rest aside.
4. Heat 1 tablespoon of oil in a pan and fry the asparagus in it, it should still have a bite. Dice the onion and fry briefly. Season the asparagus with salt, pepper and sugar and leave to cool.
5. Make a vinaigrette from vinegar, the remaining oil, salt and pepper and mix with all the salad ingredients.
6. Garnish with the remaining basil leaves.