Carrot and asparagus salad with mozzarella

Ingredients for 4 servings:

• 2 tbsp almond slivers
• 500 g carrot(s)
• 500 g asparagus, green
• 1 lemon(s), grated peel
• 1 sprig(s) rosemary
• 1 tbsp clarified butter
• Salt and pepper, from the mill
• 1 tsp maple syrup
• 3 tbsp balsamic vinegar, white
• 300 g mozzarella, mini
• 1 tbsp pesto, green

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a fresh spring salad

Toast the almond slivers in a dry pan until light brown and set aside. Grate the lemon zest and set aside. Peel the carrots and slice diagonally. Wash the asparagus, trim off the bottom ends, and slice the asparagus diagonally, reserving the tips. Heat the clarified butter in a non-stick pan and fry the asparagus and carrot slices with the rosemary sprig over low heat for about 9 minutes. After 6 minutes, add the asparagus tips. Remove the rosemary sprig and season with salt and pepper. Mix the vinegar, maple syrup, and pesto well. Halve the mini mozzarellas. Add the mozzarella balls and dressing to the vegetables, toss briefly in the pan, and serve on plates. Garnish with the toasted almond slivers and lemon zest. The salad should still be lukewarm, but it’s also delicious cold.