Summary

Ingredients

• 250 g penne
• Salt water
• Olive oil, good quality
• 1 cucumber (s), diced
• 250 g cherry tomato (s), halved
• 500 g asparaus, reen
• 1 avocado (s), not too soft, diced
• 200 g rocket, rouhly chopped
• 2 tablespoon honey
• 2 tablespoon apple cider vinegar
• 3 teaspoon mustard (Dijon mustard)
• 4 tablespoon quark
• 1 handful pine nuts
• Salt and pepper from the mill

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Instructions

1. Cook the pasta according to the instructions on the packet, but don`t overcook it. Drain, let cool and toss in a little good olive oil.
2. Peel only the lower third of the green asparagus, cut into pieces approx. 3 cm in size and cook in salted water for approx. 6 minutes. Do not add the heads until halfway through the cooking time so that they do not get too soft. Then quench and let cool down as well.
3. Mix the dressing with quark, mustard, apple cider vinegar, salt, pepper and honey. Then mix all the ingredients into the pasta and mix together. Finally stir in the dressing.
4. Roast the pine nuts in a non-stick pan, stirring constantly, leave to cool and pour over the salad. This goes well with Parma ham and a good glass of chilled, dry white wine.