Asparagus Salad with Tomatoes and Nuts

Preheat the oven to 150 °C.

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.

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.