Asparagus salad with tomatoes and toasted nuts

Preheat the oven to 150 °C.

Spread the hazelnuts, walnuts, and almonds in a single layer on a baking sheet and toast in the preheated oven for 6 minutes. Then transfer to a bowl and let cool.

Wash and dry the tomatoes and asparagus. Cut off the woody bottom part of the asparagus and remove the scale leaves with a small knife. Then cut diagonally into 3 cm pieces, leaving the asparagus tips whole.