Pasta salad with grilled haloumi and asparagus(Featured Chef Jeroen Meus)

The pasta - Bring a good amount of water to a boil in a large pot. Add a pinch of salt.Cook the penne al dente and drain. Dump the tubes into a colander and cool under a stream of cold water. Pour the pasta into a large mixing bowl.

Preparing the asparagus -Hold each asparagus by the head and peel from top to bottom, all around. Don't press too hard on the knife and unzip the peel in fine strands. Then break off the butt of the asparagus. Then you will immediately notice whether they have been carefully peeled.
 You can freeze the peels and use them later as the basis for an asparagus soup.

Fill a saucepan with plenty of cold water and add a pinch of salt.

Place the asparagus in the cold water. Heat the pot over medium heat and bring the water to a boil. When the water is bubbling turn off the heat.

Let the asparagus rest in the hot water for a few more minutes. Allow 5 to 10 minutes for a good portion.
 Taste and check in between that they have the right cooking: still crunchy but sufficiently nibble.

Drain the vegetables on a clean cloth or kitchen paper.

The tomato sauce - Separate the eggs and put the yolk in a tall mixing bowl. The egg white you do not use.Add a little sharp mustard and a small, peeled clove of garlic.

Squeeze in the juice of one lemon and add a tiny splash of water.

Put the hand blender in the pot and move it up and down. Pour in the oil in a stream until you have a good amount of bound mayonnaise left.

Pour the yogurt into the mayonnaise and blend again, until you get a more running "yogonnaise. Add the concentrated tomato paste, a dash of English sauce and a few drops of Tabasco.

Grate the Parmesan cheese and add it to the cup. Mix everything together and taste to see if the sauce has enough punch. Add some salt if necessary.

Finishing - Spoon some of the tomato dressing over the cold pasta. Stir until a layer of sauce sticks around each tube. Do not use an excessive amount of sauce.

Clean the spring onions. Cut away the root part and remove the outer leaves and the darkest foliage. Cut the onions into very fine rings.

Rinse the cherry tomatoes and cut them in half. Add the onion shreds and tomato pieces to the bowl of pasta and sauce.

Cut the drained sun-dried tomatoes into fine strips.

Rinse the arugula and basil leaves clean. Do so with caution. Sprinkle the slan the torn basil and the sun-dried tomato pieces on top of the pasta salad. Add some mill pepper and some coarse (sea) salt.

Mix the pasta salad patiently and carefully, and place in a large serving bowl.

Place the asparagus in a bowl and drizzle a little olive oil over it. Brush open the oil.

Cut the firm Cypriot haloumi into slices about 1 cm wide. This particular (goat) cheese lends itself perfectly to baking and grilling.

Move the asparagus and the halloumi to the grill of the hot barbecue. Turn the slices of halloumi already after one minute. The asparagus follow shortly after, once they have some color. Take the grilled cheese away from the bbq grill in time.

Cut the grilled asparagus into three to four equal pieces.

Divide the grilled haloumi into bite-sized chunks.

Arrange the grilled cheese pieces and the asparagus pieces on top of the pasta salad and serve immediately.

Put the rest of the sauce on the table as well