in Recipes

Green asparagus salad with cherry tomatoes, mozzarella and wild garlic strips in balsamic vinegar

updated

Spread the love

Ingredients for 2 servings:

  • 500 g asparagus, green
  • 150 g cherry tomatoes
  • 200g mozzarella
  • 4 leaves of wild garlic
  • 6 tbsp Balsamic vinegar di Modena
  • 3 tbsp olive oil
  • herbal salt
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Trim the bottom ends of the washed green asparagus. Cut the asparagus into pieces. Bring the asparagus to a boil in lightly salted water and cook for 7-10 minutes, or until tender. Meanwhile, wash and halve the tomatoes. Drain and dice the mozzarella. Drain the cooked asparagus and place it on a platter. Arrange the tomatoes and mozzarella on top. Scatter the wild garlic over the asparagus. Season with salt and pepper. Drizzle with balsamic vinegar and olive oil. Serve after letting it marinate briefly.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kid hearts in octopus broth

Ribbon pasta with green, crispy asparagus, pesto and shrimp