Green Asparagus with Tomato Vinaigrette

For the green asparagus with paradeis vinaigrette, peel the asparagus at the ends and boil in heavily salted water until tender. Rinse cold.

Blanch tomatoes, rinse with cold water, remove skins and seeds, press seeds through a fine sieve, mix juice with oil and spices to make a strong vinaigrette.

Dice tomato pulp and mix with basil strips into the vinaigrette. Bundle green asparagus spears with blanched leek leaves, arrange on plates and top with tomato vinaigrette. Serve the green asparagus with paradeis vinaigrette right away.

Preparation Tip:

Garnish the green asparagus with paradeis vinaigrette with fresh herbs or use home-picked wild herbs for variety.

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