1 tsp vegetable stock Herkules
1 bunch of white asparagus
400 g cherry tomatoes
1 clove of garlic
150 g of feta cheese
6 tbsp olive oil
2 tbsp red wine vinegar
pepper and salt
Chop the shallot, crush the garlic and halve the cherry tomatoes. Heat in a pan some olive oil and sauté the shallot and garlic for 2 minutes.
Add the cherry tomatoes and stir regularly, about 5 minutes.
Then add the olive oil together with the wine vinegar and season with a spoonful of broth.
Meanwhile, peel the asparagus and blanch them in salted water for 10 minutes.
Place the asparagus on a plate and season with salt and pepper.
Spoon the tomato sauce over it, crumble the feta and finish with the chives.