Asparagus, Tomato, and Nut Salad
10 min
Quick
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 150 °C.
Arrange hazelnuts, walnuts, and almonds in a single layer on a baking sheet and place in the preheated oven for 6 minutes. Then transfer them from the baking sheet to a bowl and let cool.
Wash and dry the tomatoes and asparagus. Cut off the woody bottom part of the asparagus stalks and use a small knife to remove the leaves. Then slice it diagonally into 3 cm long pieces. Leave the asparagus tips whole.
Chef's tip
Instead of olive oil, you can use nut oil. The salad will have a more pronounced nutty flavor. You can also use a combination of olive and nut oil. Instead of classic red tomatoes, you can use their green or yellow varieties. Individual varieties can be combined in the salad. The older the asparagus, the longer the woody bottom part of its stalk becomes. This part must be cut off. However, usually it is enough to cut off about 1–1.5 cm.