Asparagus Salad with Tomato Vinaigrette

Ingredients

• 1 kg mixed asparagus (green, white, with violet head)
• 1 EL Butter
• 300 g cherry tomatoes
• 1 TL sharp mustard
• 3 EL white wine vinegar
• 6 EL sunflower oil
• Salt
• Pepper (freshly ground)
• a pinch of sugar

Instructions

1. 1.

   Peel the ends of the white asparagus and cut into about 5 cm pieces. Peel only the lower third of the green asparagus, trim the ends. Boil the white asparagus in salted water with butter for 5 minutes, then add the green asparagus and cook for another 10 minutes. Remove the asparagus and drain.

2. 2.

   Cut the cherry tomatoes into small wedges.

3. 3.

   Whisk mustard, vinegar, salt, pepper, sugar and oil together to make a dressing, then mix with the asparagus and tomatoes. Let it rest briefly before serving.