Summary

Ingredients

• 1 kg asparagus, green
• 1 bowl cherry tomato (s)
• 50 ml olive oil
• 1 lemon (s), add the juice
• salt
• pepper
• sugar
• 50 g parmesan cheese

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Instructions

1. Clean the asparagus and remove any woody end. Bring a saucepan of water to a boil. Season the water with salt. Cook the asparagus in it until al dente and cool immediately in ice water.
2. Clean and halve the cherry tomatoes.
3. Mix a pinch of salt, sugar and pepper with the lemon juice in a bowl. Now add the oil and stir with the whisk.
4. Marinate the asparagus and tomatoes with the vinaigrette.
5. Now first put both on the plate and generously grate the parmesan over it.