in Italy

Asparagus salad à la Heike

updated

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Ingredients for 4 servings:

  • 1 kg asparagus, green
  • 1 iceberg lettuce, only the heart
  • 5 tomatoes
  • 12 black olives
  • 250g mozzarella
  • 1 spring onion(s)
  • some olive oil
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Clean the asparagus, cut it into pieces, and cook it in plenty of salted water until al dente. Drain and let cool. Cut the iceberg lettuce into strips. Dice the tomatoes and mozzarella. Slice the olives and spring onions into rings. Combine all ingredients in a bowl and season with olive oil, salt, and pepper.

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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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