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🍽️ Asparagus Salad with Tomato Vinaigrette

224 kcal · 30 min · 4 servings

Ingredients

• 1 kg mixed asparagus (green, white, with purple tip)
• 1 tbsp butter
• 300 g cherry tomatoes
• 1 tsp hot mustard
• 3 tbsp white wine vinegar
• 6 tbsp sunflower oil
• salt
• pepper (from the mill)
• 1 pinch sugar

Instructions

1. 1. Peel the white asparagus completely and cut off the woody ends.
2. 2. Cut the peeled white asparagus into pieces about 5 centimeters long.
3. 3. Peel only the bottom third of the green asparagus and cut off the ends.
4. 4. Bring water with salt and butter to a boil.
5. 5. Cook the white asparagus in the boiling water for 5 minutes.
6. 6. Add the green asparagus and cook everything for another 10 minutes.
7. 7. Remove the asparagus from the water and let it drain.
8. 8. Cut the cherry tomatoes into small pieces.
9. 9. Whisk mustard, vinegar, salt, pepper, sugar, and oil together with a whisk to make a vinaigrette.
10. 10. Mix the vinaigrette with the asparagus and tomatoes.
11. 11. Let the salad rest for a short while and then serve it.

Nutrition per serving

• kcal: 224
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 8 g