Asparagus and Arugula Salad with Parmesan and Cherry Tomatoes

Ingredients

• 750 g white asparagus
• 2-3 bunches of arugula
• salt
• sugar
• ½ lemon

Marinade:

• 3 tbsp. balsamic vinegar
• 1 tsp sugar
• 4 tbsp. olive oil
• ½ tsp fig mustard
• salt
• peppers
• 100 g Parmesan
• 1 bowl of cherry tomatoes

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Preparation

• Wash, peel and cook asparagus until al dente; blanch in ice water, remove and drain
• Wash arugula, pluck as needed
• Mix vinegar with sugar, salt, pepper, oil and mustard to make a dressing
• Cut off the ends of asparagus and cut them in half, serve on plates with arugula, marinate with dressing
• Slice Parmesan finely over and garnish with cherry tomatoes

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