John Myers
Ingredients for 2 servings:
- 50 g peas, approx.
- 250 g asparagus, green, prepared, weighed approx.
- 75 g fennel, approx.
- 2 handfuls of mixed leaf lettuce, approx.
- 1 ball of mozzarella
- Fennel greens
- 2 tbsp oil
- 4 tbsp balsamic vinegar
- some salt and pepper, freshly ground
- 1 small onion(s), red
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Wash the asparagus, trim off the tough ends, and peel the bottom of the stalks. Wash the lettuce and drain well. Trim and quarter the fennel, remove and discard the tough stalk, and finely slice or finely slice the quarters. Pull the fennel greens from the stalks and chop them up. For the dressing, mix the balsamic vinegar with salt and pepper, stir in the oil, and add the finely sliced onion. Cut the asparagus into bite-sized pieces and cook in boiling salted water for about 5-8 minutes until crisp and al dente. Rinse thoroughly in a sieve with cold water to prevent further cooking, and drain well. Blanch the peas in boiling salted water for about 1 minute, then rinse with cold water and let cool. Place the lettuce on plates, arrange the fennel, asparagus, peas, and mozzarella pieces on top, drizzle with the dressing, and scatter the fennel greens over the top. Sprinkle with salt and freshly ground pepper to taste.
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