Summary

Ingredients

• 500 g asparaus, white
• 150 g tomato (s)
• 1 bunch parsley
• some sheep cheese, to taste
• 20 g hazelnuts
• 3 tablespoon oil (hazelnut oil)
• salt and pepper
• 2 tablespoon oil (pumpkin seed oil)
• 2 tablespoon balsamic vinegar
• 2 tablespoons oil
• 1 tablespoon olive oil
• 0.5 tablespoon ½ vinegar (red wine vinegar)

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Instructions

1. Peel the asparagus, halve the stalks lengthways, third at an angle and cut into 2 cm pieces. Wash and quarter the tomatoes, cut out the stems. Wash and chop the parsley.
2. Heat 2 tablespoons of hazelnut oil in a pan, add asparagus and stir-fry for 5 minutes, season with salt, pepper and sugar. Add pumpkin seed oil and balsamic vinegar. Bring to the boil once and remove the pan from the heat.
3. Mix the salad dressing with the oil, the remaining hazelnut oil, the olive oil, red wine vinegar, salt and pepper. Turn the parsley and tomatoes in it, remove them and arrange on plates. Lift the asparagus out of the pan and arrange on top. Spread the sheep`s cheese on the salad. Mix the remains of the warm and cold salad dressing and drizzle over the cheese. Sprinkle the salad with the nuts and serve.