Summary

Ingredients

• 5 stalks asparagus, peeled and cooked
• 2 handfuls cherry tomato (s)
• 7 basil leaves
• 5 pinch (s) pine nuts
• some parmesan
• Sprinkle balsamic vinegar, whiter
• some salt and pepper

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Instructions

1. Cut the asparagus into small pieces, quarter the cherry tomatoes and chop the basil. Roast the pine nuts in the pan and in the meantime grate the Parmesan cheese or cut it very finely. Set aside the pine nuts and the grated Parmesan cheese. Spread the balsamic vinegar, salt and pepper over the asparagus, tomatoes and basil to taste.
2. For immediate consumption:
3. Arrange the salad on the plate. If you want, you can decorate with crema de balsamico and then garnish the roasted pine nuts and Parmesan cheese over the salad.
4. For the office / lunch:
5. Put the salad in a waterproof lunch box or in a screw-top jar.
6. Transport pine nuts and parmesan cheese in a small can or plastic bag. Before lunch, garnish the salad with the pine nuts and parmesan cheese.