A seasonal salad  with  many flavours,  prepare it with different asparagus such as the  white or  the classic green.

Serving two:

2 cups asparagus

4 cherry tomatoes cut in four

2 Tbs chopped pine nuts 

1 tsp chopped parsley

1 tsp chopped chives

1 tsp chopped dill

Cut the asparagus longwise  with a mandoline or a vegetable peeler

Mix all the ingredients together, keep it aside

Citronette:

1 tsp extra virgin olive oil

1 Tbs nutritional yeast

1 Tbs water

1 tsp lemon juice

1 tsp lemon zest

¼ tsp smoked paprika

Salt

Whisk to combine ingredients  pouring the  extra-virgin olive oil (almost drop by drop) into the mixture, whisking as you go to incorporate and create a creamy, emulsified citronette

Dress the salad, add salt to taste

Garnish with:

Smoked paprika

Chives

Parsley

Dill