Asparagus Salad with Tomatoes and Nuts

Preparation

• 1
  Preheat the oven to 150 °C.
• 2
  Spread hazelnuts, walnuts, and almonds in a single layer on a baking sheet and roast in the preheated oven for approx. 6 minutes. Then transfer from the sheet to a bowl and let cool.
• 3
  Wash tomatoes and asparagus and pat dry. Cut off the woody ends of the asparagus and remove the small leaves on the stalk with a knife. Cut the asparagus diagonally into pieces approx. 3 cm long, leaving the tips whole.
• 4
  Prepare a large bowl with approx. 3 liters of ice water.
• 5
  In a small pot, bring water to a boil with sugar, 1 tsp salt, thyme sprigs, and lemon slices. Add the cut asparagus and cook for approx. 4 minutes. Immediately remove and quench in ice water. Let the cooled asparagus drain well in a sieve.
• 6
  Halve the cherry tomatoes. Core the large tomatoes and cut into eighths.
• 7
  Mix the cooled nuts and almonds in a bowl with raisins, cranberries, olive oil, lemon juice, and honey. Add the prepared tomatoes and asparagus. Season with a pinch of salt and carefully mix.
• 8
  Just before serving, roughly tear the basil leaves and mix them into the salad.