This lukewarm asparagus salad recipe is crowned by the exquisite pear vinegar- macadamia nut oil dressing. You can serve it with diced tomatoes or a mixed green salad, but it is an equally magnificent treat when consumed as a main dish or as an accompaniment to grilled fish and white fish.
Wash the green asparagus thoroughly and then cut off the woody ends.
Cut the cleaned asparagus sticks into 3 cm long pieces and then blanch it in bubbling salty water for about 3-4 minutes. Drain it and cool it until lukewarm. Finally, drip the surplus water.
Wash the tomatoes and remove their stems. Cut them in a cross shape at the stem ends. Dip the thus prepared tomatoes in boiling water for 10-15 seconds, which makes it easy to peel off the skin of the tomatoes.
Cut the peeled tomatoes in half, scrape out their inside and dice their flesh.
Pour the pear vinegar in a closeable jar, and add a pinch of salt, allowing time for the salt crystals to dissolve.
Add a pinch of powdered pepper and then the macadamia nut oil, and shake the ingredients together thoroughly.
Place the greens in a mixing bowl and toss them together with the dressing. Serve the salad right away.