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Asparagus salad – Italian

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Ingredients for 4 servings:

  • 1 kg asparagus, white, peeled
  • 1 pinch(s) of sugar
  • Salt
  • 250 g mozzarella (thinly sliced)
  • 350 g cherry tomatoes (halved)
  • ½ bunch basil, (finely chopped)
  • 8 tbsp balsamic vinegar, white
  • 7 tbsp olive oil
  • 2 pieces of avocado(s) (approx. 300 g), cut into thin slices
  • pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the asparagus in salted water with sugar for about 14 minutes, drain, and let cool. Mix the basil with olive oil, vinegar, sugar, salt, and pepper. Halve the thick asparagus spears. Arrange the asparagus, mozzarella, and avocado on a platter. Arrange the tomatoes on top, pour the vinaigrette over them, and sprinkle with a few basil leaves.

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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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