Salad with tomatoes and asparagus

3 tomato

1 kg asparagus

1 head red onions

100 g cress

2 tbsp. olive oil

1 tsp. balsamic vinegar

2 tsp. honey

black pepper

salt

Cut the asparagus into pieces, boil in salted water for 10 minutes, drain in a colander.

Chop onions and simmered it with a small amount of water, vinegar and honey. For a few minutes until cooked add the tomatoes, sliced in half, add salt and pepper.

Wash and dry the watercress. Add to tomato mixture of 3 tablespoons of broth remaining after cooking asparagus.

Put the watercress, tomato mixture and asparagus in the dish.

You can serve the salad warm.