2 PERS. | 20 MIN.
1 tsp vegetable stock Bouillon Herkules
1 bunch of white asparagus
400 g cherry tomatoes
1 shallot
1 clove of garlic
150 g feta cheese
6 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
chives
Chop the shallot, finely press the garlic and halve the cherry tomatoes. Heat some olive oil in a pan and fry 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 stock.
In the meantime, peel the asparagus and blanch them for about 10 minutes in salted water.
Place the asparagus on a plate and season with salt and pepper.
Spoon the tomato salsa over it, crumble the feta and finish with the chives.