Broccoli and Asparagus Salad with Mai Gouda

Remove the peel from the asparagus spears, rinse and cut into 5 cm long pieces. Cook with butter in clear soup for about 15 minutes. Drain over a sieve, collect the broth. Clean broccoli, rinse and cut into roses. Cut stems into fine cubes. Cook al dente in asparagus stock for 5 min, drain and cool. Collect the broth. Finely dice tomatoes and Gouda. Arrange everything on plates. Lightly roast the pine nuts and sprinkle over the salad when cooled. Mix the vinegar, oil, finely diced shallots and spices into a dressing and pour over the salad. Dress the lettuce for 20 minutes and serve with cress sprigs.

Tip: Stock up on high-quality spices – it pays off!

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