Lukewarm asparagus salad with cherry tomatoes and avocado

Name: Lukewarm asparagus salad with cherry tomatoes and avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 1 kg white asparagus; 5 TABLESPOONS Olive oil; 1 Shallot; 2 Baby roman salads (à approx. 150 g); 1 ripe avocado; 5 TABLESPOONS Balsamic vinegar; 1/2 TEASPOON Honey; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 4 Stem(s) Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g cherry tomatoes
1 kg white asparagus
5 TABLESPOONS Olive oil
1 Shallot
2 Baby roman salads (à approx. 150 g)
1 ripe avocado
5 TABLESPOONS Balsamic vinegar
1/2 TEASPOON Honey
1/2 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
4 Stem(s) Basil

Directions

1
Wash and halve the tomatoes. Wash and peel the asparagus and cut off the woody ends. Cut asparagus diagonally, up to about 2 cm below the head, into thick slices. Cut asparagus heads in half lengthwise
2
Heat 1 tablespoon of oil in a large frying pan. Fry the asparagus slices in it in 2 portions while turning for approx. 5 minutes until al dente. Take out and put into a bowl. Let the asparagus cool down a little
3
Peel and halve the shallot and cut into very fine cubes. Halve salads lengthwise, wash and cut the leaves into strips. Halve the avocado, remove the stone and remove the flesh from the skin with a spoon. Cut avocado into cubes
4
Mix vinegar, diced shallots, honey and mustard. Fold in 4 tablespoons of oil. Season to taste with salt, pepper and some lemon juice. Wash the basil, shake dry and chop the leaves. Stir the basil into the vinaigrette. Add avocado, tomatoes and lettuce to the asparagus. Add the vinaigrette and mix well. Serve the salad immediately