225 g tomatoes
150 g asparagus tips
25 g toasted pine kernels

For the dressing:

10 ml ready-made horse radish sauce
20 ml garlic wine vinegar
10 ml olive oil

To serve:
Mixed, crisp salad leaves

Boil asparagus tips in water for 4 minutes and then drain them and rinse with cold water. Slice the tomatoes. Blend together the horseradish sauce, vinegar and oil. Put the salad leaves in a bowl, add the asparagus and sliced tomatoes, pour over the dressing and sprinkle on the toasted pine kernels.