Green Asparagus Cheese Salad with Sun-Dried Tomatoes

Ingredients

• 500 g Green Asparagus
• 1 Zucchini
• 2 EL olive oil
• Salt
• Pepper (freshly ground)
• 100 ml Vegetable broth
• 2 EL lemon juice
• 60 g sun-dried tomatoes (in oil)
• 600 g mild sliced cheese (e.g., Gouda)
• 2 EL toasted pine nuts
• 1 EL white wine vinegar
• grated Parmesan for topping

Instructions

1. 1.

   Peel the lower third of the asparagus and cut diagonally into 2-3 cm long pieces. Wash, trim, and slice or julienne the zucchini.

2. 2.

   Sauté the asparagus in hot oil for 4-5 minutes, add the zucchini, season with salt and pepper, cook together for 1-2 minutes, then deglaze with broth. Drizzle lemon juice over it, add the sliced sun-dried tomatoes, remove from heat and let cool. Shred the cheese, mix with the vegetables and pine nuts, season with salt, vinegar, and pepper. Sprinkle grated Parmesan on top before serving.