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Asparagus salad with strawberries and mozzarella

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Ingredients for 2 servings:

  • 500 g asparagus, green
  • 250 g strawberries
  • 125g mozzarella
  • 4 large tomatoes
  • some balsamic vinegar
  • some olive oil
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Peel the asparagus, place it in boiling water, and bring it to a boil briefly. Then immediately reduce the heat. The asparagus should never be overcooked to avoid damaging the tender asparagus heads. Let it stand for about 10 minutes, depending on the thickness of the spears. Let the asparagus cool slightly and cut into pieces. Briefly fry it in a pan and deglaze with balsamic vinegar. Cut the strawberries, tomatoes, and mozzarella into pieces and toss them with the asparagus in a bowl. Season everything with salt, pepper, and olive oil.

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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.

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