Marinated asparagus with tomatoes and mozzarella

Ingredients for 2 servings:

• 1 kg asparagus, white
• ½ liter vegetable broth
• ¼ liter white wine, dry
• ½ onion(s)
• 1 lemon(s), juice
• 1 onion(s), red
• 4 tomatoes
• 200g mozzarella
• 2 tbsp extra virgin olive oil
• 1 clove(s) garlic
• 5 tbsp raspberry vinegar, good
• some salt and pepper
• Sugar
• 1 box of cress

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

with fine raspberry vinegar…mmmmm!

Bring the vegetable stock to a boil with the white wine, a halved onion, and the juice of one lemon. Cook the peeled asparagus as usual, depending on its thickness (approx. 10-15 minutes), and reserve the stock. Arrange the asparagus on a rimmed platter (so the marinade doesn’t run off!). Dice the tomatoes and mozzarella and scatter over the asparagus. For the dressing, finely grate 1 red onion, mix with about 2 tablespoons of olive oil, 1 crushed garlic clove, 1/8 liter of asparagus stock (from cooking), and 5 tablespoons of raspberry vinegar. Season with sugar, salt, and freshly ground pepper. Pour over the asparagus and let it steep for an hour. Garnish with cress. Serve with crusty baguette. Tips: – It doesn’t have to steep for a whole hour, but it should definitely steep. If you’re very hungry, half an hour will do. – This quantity is enough as a filling main course for two people, or as a starter or lighter dish for four people. – Important: Make sure you choose good quality raspberry vinegar; this dish will depend on it. Supermarket vinegars usually contain synthetic raspberry flavoring. It’s better to look for a variety with pulp at a delicatessen. It’s definitely worth it, because raspberry vinegar has many other uses (e.g., with lamb’s lettuce with walnuts or to flavor game dishes).