Ingredients for 4 servings
500 g white asparagus
150 g cherry tomatoes
1 handful of Pomodori Secchi (sun-dried tomatoes)
1 bunch of rocket leaves
2 goat’s milk cheese rolls natural (100 g each)
1 red onion
20 g hazelnuts, walnuts or pine nuts
3 tbsp oil (hazelnut oil or walnut oil)
2 tbsp pumpkin seed oil
2 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp vinegar (white wine or apple cider vinegar)
Peel asparagus spears, trim off the woody ends and cut diagonally into pieces. If any of the spears are thick, halve them along their length. Wash and quarter cherry tomatoes. Remove Pomodori Secchi from the oil, let drain and cut into pieces. Peel and slice the onion. Wash the rocket leaves and spin dry. Cut goat’s milk cheese into slices about 1.5 centimeters thick with a cheese lyre. Roughly chop the nuts.
Heat 2 tablespoons of hazelnut oil in a large skillet, add asparagus, season with sugar and salt and cook slowly, turning occasionally to ensure even cooking. When done, douse with balsamic vinegar and pumpkin seed oil.
Mix the remaining hazelnut oil, olive oil, vinegar, salt and pepper into a vinaigrette and toss over cherry tomatoes, Pomodori Secchi and rocket leaves. Arrange on plates, top with roasted asparagus and goat’s milk cheese, sprinkle with chopped nuts and top it with onion rings.
Preparation time: approx. 40 min.
Level of difficulty: easy