Summary

Ingredients

• 500 g asparaus, white
• 150 g cherry tomato (s)
• 1 bunch rocket
• 150 g oat cream cheese, as a roll or small oat cheese thalers
• 20 g hazelnuts, walnuts or pine nuts
• 3 tablespoon oil, (hazelnut oil or walnut oil)
• 2 tablespoon pumpkin seed oil
• 2 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1 tablespoon vinegar, (white wine or apple cider vinegar)
• salt and pepper
• sugar

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Instructions

1. Peel the asparagus and cut diagonally into pieces, cut thick sticks in half lengthways, wash and quarter the tomatoes, clean rocket, wash, spin dry, cut cheese into slices, halve nuts or roughly chop.
2. Heat 2 tablespoons of hazelnut oil in a pan, add asparagus, season with sugar + salt and fry slowly, finally add pumpkin seed oil and balsamic vinegar.
3. Mix the remaining hazelnut oil, olive oil, vinegar, S + P into a vinaigrette and mix with the tomatoes and rocket, arrange on plates, arrange asparagus and goat cheese on top and sprinkle with the nuts.