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• Asparagus & tomato salad:
• A

• borlotti beans
• balsamic glaze
• serves 4

INGREDIENTS:

• 
• * 2 large Tomatoes
• * 500gr asparagus
• * 1 tin borlotti beans (400gr)
• * 4 tablespoons olive oil
• * Fleur de sel, Camargue (sea salt)
• * 1 teaspoon mustard
• * 1 teaspoon caster sugar
• * 1,5 tablespoon white wine vinegar
• * Pepper from the mill (black)
• * Basil leaves
• * 3 sping onions
• * Aceto balsamico di modena 'glaze' (see below how to make)

• Drain the borlotti beans and rinse under cold water, make them dry again.
• Peel the asparagus with a peeler starting from the point towards the bottom of the asparagus.
• Be carefull not to break them, cut off a smal piece from the bottom end of the asparagus when peeled.
• Fill a big cooking pot with water, add salt & a slice of lemon and bring to boiling point.
• Boil the asparagus 3-4 minutes (depends on how thick they are).
• They need to have a crunchy bite.
• Rinse them under cold water to stop the cooking process, set aside.
• In a bowl add the olive oil, mustard, caster sugar and the white wine vinegar, mix together.
• Add pepper from the mill and a little salt to the dressing.
• Mix the dressing together with the borlotti beans.
• Divide the beans on a large plate, top with the sliced tomatoes.
• Finish with the aspargus.
• Put some freshly ground black pepper on it and some fleur de sel.
• Sprinkle some sliced basil on top and finish with the balsamic glaze.

• Don't use to much balsamic glaze, you can add more to your plate when needed.

TOOLS NEEDED:

1. A good knife.
2. Peeler for the asparagus.

TIPS & TRICKS:

1. Perfect for dinner aswell, or serve with some bread.
2. Balsamic glaze: 100ml aceto balsamico and two tablespoons honey, cook until reduced by 50%, let it cool down.