Asparagus and arugula salad with parmesan and cherry tomatoes

ingredients

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750 g white asparagus; 2-3 bunches of arugula; salt, sugar; ½ lemon

Marinade: 3 tbsp. balsamic vinegar; 1 tsp sugar; 4 tbsp. olive oil; ½ tsp fig mustard; salt, pepper; 100 g Parmesan; 1 bowl of cherry tomatoes

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Preparation

• Wash, peel and cook asparagus until al dente; blanch in ice water, remove and drain
• Wash arugula, pluck as needed
• Mix vinegar with sugar, salt, pepper, oil and mustard to make a dressing
• Cut off the ends of asparagus and cut them in half, serve on plates with arugula, marinate with dressing
• Slice Parmesan finely over and garnish with cherry tomatoes