Asparagus with Cherry Tomatoes and Mozzarella
“Have you ever bought a bunch of asparagus but never knew what to do with them? We have the solution, a salad made with asparagus, cherry tomatoes, and mozzarella. Doesn’t it look delicious? Awesome!”
Wash the asparagus spears and use a knife to trim off the inedible white, woody ends.
Wash and halve the cherry tomatoes.
If using bocconcini, cut in half. If you have one big mozzarella ball, cut half of it into medium cubes.
In a small bowl, mix the olive oil with a little balsamic vinegar and salt. Mix well and set aside.
Heat a little olive oil into a skillet. Add the asparagus and lightly fry for 4–5 minutes, turning frequently. Finish by sprinkling with a little coarse sea salt or kosher salt.
Next, arrange the asparagus on a plate and cover with the tomatoes and mozzarella. Season with the vinaigrette you’ve made and serve.
Tips & Tricks
Feel free to add a few basil leaves to the vinaigrette. Just wash and mince them. Then mix together with the oil, vinegar, and salt.