Bread the whole buffalo mozzarella balls one after the other in flour, egg and panko.
Remove the woody stalk from the green asparagus at the bottom.
Core the yellow peppers, cut into strips and then finely dice. Finely chop the jalapeños.
Cut two stalks of asparagus and a spring onion into fine thin slices and then mix with the salsa with the sushi vinegar, salt, sugar, lime zest and lime juice, olive oil and finely chopped coriander.
Mix the peas in a blender with the yogurt, jalapeño tabasco, some sugar, salt & lime juice to a smooth cream.
Bake the mozzarella in the deep fryer until golden brown. Then drain well on kitchen paper and drizzle with salt and a little lime juice.
Salt the remaining asparagus a little and drizzle with olive oil. Grill or fry the asparagus so that it still retains its bite.
Arrange the pea and jalapeño cream on a plate, place the asparagus on top and then arrange the baked buffalo mozzarella on top of the asparagus. Place the jalapeño slices and the asparagus salsa in between and sprinkle with a little lime zest, olive oil and Maldon salt. Garnish with a little coriander at the end.
Image rights: Wiese Genuss