Summary

Ingredients

• 200 g broccoli
• 2 stalks celery
• 300 g asparaus, reen
• 250 g suar snap peas
• 500 g cherry tomato (s), quartered
• 5 tablespoon parmesan, freshly grated
• 3 tablespoon balsamic vinegar
• 3 tablespoon butter
• some salt and pepper from the mill
• 1 bunch spring onion (s)

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Instructions

1. Clean the vegetables, peel them if necessary and cut them into bite-sized pieces. Cook the asparagus, broccoli, celery and sugar snap peas in salted water until al dente (asparagus takes the longest at 5-8 minutes, the sugar snap peas are ready in 1-2 minutes), drain and rinse with ice water.
2. Now heat the butter in a pan, add the spring onions and tomatoes and sauté briefly. Add the balsamic vinegar and the remaining vegetables, toss briefly and season with salt and pepper.
3. Arrange on a platter and sprinkle with parmesan.