Mozzarella and asparagus salad recipe | EUROtoday

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Now’s the time to get mozzarella on the menu together with a very good spring garnish. This recipe is a superb instance of the kind of two- or three-ingredient dish I at all times advocate to folks once they’re planning a cocktail party. I prefer to make it with Somerset buffalo mozzarella and the brand new season’s asparagus.


Prep time: quarter-hour


4 as a starter


  • 250g asparagus, woody ends eliminated
  • 2 spring onions, finely chopped
  • 120ml olive oil
  • ½ tbsp cider vinegar
  • 4 x 100-125g balls buffalo mozzarella, drained
  • a couple of sprigs of chervil


  1. Slice the information of the asparagus into tremendous cube then use a swivel-head peeler to shave the remainder of the spears into strips.
  2. Put the shavings into chilly water.
  3. Mix the diced asparagus with the spring onion, oil, vinegar and a few seasoning.
  4. Break the mozzarella balls in half and place on serving plates.
  5. Spoon around the dressing then drain the asparagus shavings and prepare on high. Garnish with chervil sprigs.