Asparagus plate with salsa

Name: Asparagus plate with salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 2 TABLESPOONS Pine nuts; 300 g Tomatoes; 1/2 bunch Spring onions; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON + 1 tablespoon of sugar; 3 TABLESPOONS Olive oil; 2 kg white asparagus

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
2 TABLESPOONS Pine nuts
300 g Tomatoes
1/2 bunch Spring onions
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON + 1 tablespoon of sugar
3 TABLESPOONS Olive oil
2 kg white asparagus

Directions

1
For the salsa, boil eggs in boiling water for about 10 minutes until hard. Rinse under cold water, peel and finely dice. Roast the pine nuts in a pan without fat while turning, remove. Wash, clean and dice the tomatoes.
2
Onions clean, wash and cut into fine rings. Chop pine nuts.
3
Whisk vinegar, salt, pepper and 1 teaspoon sugar. Add oil drop by drop. Season vinaigrette with salt, pepper and sugar. Mix with tomatoes, onions, pine nuts and eggs and let it soak through.
4
In the meantime, wash and peel the asparagus and cut off the woody ends. Bring salted water to the boil, season with 1 tablespoon of sugar. Add the asparagus to the water, bring to the boil and cook for 12-15 minutes. Carefully remove the asparagus from the cooking water with a skimmer, drain.
5
Arrange the asparagus with some salsa on deep plates. Add the rest of the salsa.