Spinach Salad with asparagus and baked tomatoes

Ingredients for Spinach Salad with asparagus and baked tomatoes

Instructions for Spinach Salad with asparagus and baked tomatoes

To prepare the Spinach Salad with asparagus and baked tomatoes recipe, please follow these instructions:

Shake the ingredients for the dressing in a jam jars. Let it stand and pull, but shake it occasionally, so farinen will be completely dissolved. Clean the asparagus and cut them into bite-sized pieces, preferably diagonally. Blanch the asparagus in salted water in 3-4 minutes. Got them then in ice-cold water. Cut the tomatoes in half and place them on a baking sheet with wax paper. Sprinkle with salt and ground pepper. Cut the feta into bite-sized pieces and put them together with the tomatoes on the baking plate. Bake it in the oven at 200 degrees for 10 minutes. Pick large leaves of the cleaned spinach into small pieces and mix with rucola, whole leaf Basil and asparagus pieces. Serve the salad on a platter and plug the tomatoes and feta into here and here. Drizzle the salad with the dressing.