Tomato-Asparagus Layered Salad

Ingredients

• 8 stalks of white asparagus
• 1 pinch of sugar
• 1 tbsp butter
• 4 leaves of lettuce
• 500 g tomatoes
• 3 tbsp apple cider vinegar
• 2 tbsp walnut oil
• 4 tbsp Vegetable oil
• 1 tsp basil pesto (jar)
• 1 tsp tomato paste
• salt and pepper to taste

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim woody ends, and cook in plenty of salted water with sugar and 1 tbsp butter for about 15 minutes. Remove, drain well, and cut into pieces about 7 cm long.

2. 2.

   Briefly blanch the tomatoes, peel, quarter, seed, dice finely, and season with salt and pepper.

3. 3.

   Whisk vinegar with salt and pepper; combine the oils. Divide the sauce in half: add pesto to one portion and tomato paste to the other.

4. 4.

   Wash the lettuce leaves and tear them into small pieces.

5. 5.

   Arrange asparagus, lettuce, and tomatoes on a plate using a wide metal ring if desired, then drizzle each plate with a decorative splash of the salad sauces.