Mozzarella and asparagus salad recipe | EUROtoday
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.
Timings
Prep time: quarter-hour
Serves
4 as a starter
Ingredients
- 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
Method
- Slice the information of the asparagus into tremendous cube then use a swivel-head peeler to shave the remainder of the spears into strips.
- Put the shavings into chilly water.
- Mix the diced asparagus with the spring onion, oil, vinegar and a few seasoning.
- Break the mozzarella balls in half and place on serving plates.
- Spoon around the dressing then drain the asparagus shavings and prepare on high. Garnish with chervil sprigs.
https://www.telegraph.co.uk/recipes/0/mozzarella-and-asparagus-salad-recipe1/