Summary

Ingredients

• 4 tomato (s)
• 1 bunch basil
• 50 g shallot (s)
• 1 tablespoon butter
• 4 teaspoons vinegar (sherry vinegar)
• 40 ml olive oil
• 0.25 liter ¼ white wine
• 4 teaspoons lemon juice
• salt and pepper
• 500 g asparaus, white

Print Recipe Pin Recipe

Instructions

1. Peel and core the tomatoes and cut into small cubes. Cut the basil leaves into fine strips. Sweat the shallot cubes in the butter, deglaze with the other ingredients and reduce by 1/3. Cut the asparagus into pieces, cook and add to the vinaigrette. Mix with the diced tomatoes and basil and serve lukewarm.