Tomato Asparagus Salad

Ingredients

• 1 kg white asparagus
• Salt
• 1 tsp coconut palm sugar
• 1 lemon (juice)
• 40 g sunflower seeds
• 2 Spring Onions
• 250 g Cherry Tomatoes
• 3 tbsp olive oil
• 1 tsp sharp mustard
• Pepper
• 2 stems basil
• 4 whole‑grain rolls

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Place the asparagus in a pot with boiling water, add 1 tsp salt, sugar, and 2 tbsp lemon juice. Simmer over low heat for about 10–12 minutes until just tender.

2. 2.

   Meanwhile, toast sunflower seeds in a dry pan until golden brown, then let them cool. Wash and trim spring onions, cutting them diagonally into rings. Rinse the tomatoes and halve them.

3. 3.

   Remove the asparagus from the water, allow it to cool slightly, then cut it diagonally into 3–4 cm long pieces. Whisk together 4–5 tbsp of the cooking liquid with oil, mustard, and 1–2 tbsp lemon juice; season with salt and pepper.

4. 4.

   Combine all prepared salad ingredients with the asparagus. Wash basil, shake off excess water, and tear leaves. Sprinkle over the salad. Serve with whole‑grain rolls.