Roasted green asparagus with warm tomato-peach salsa and mozzarella

Ingredients for 2 servings:

• 320 g asparagus, green
• 15 g clarified butter
• 2 tsp lemon juice
• some powdered sugar
• some salt
• 160 g cherry tomatoes
• 2 stalk(s) spring onion(s)
• 1 peach(s), yellow flesh
• 2 tsp honey, liquid
• 2 tsp balsamic vinegar, dark
• ½ tsp coriander seeds, ground
• 1 tbsp extra virgin olive oil
• e.g. salt and pepper
• 125 g mini mozzarella (mini balls)
• some oil (basil oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian starter or side dish

Peel the lower third of the green asparagus and trim the ends. Wash and quarter the cherry tomatoes. Cut open the peach, remove the pit, and dice the flesh. Wash the spring onions and slice into rings, separating the green parts from the white parts. Fry the asparagus in clarified butter over high heat for about 5 minutes, adding a little salt. Turn the stalks occasionally to ensure even cooking. Towards the end, sprinkle with powdered sugar and let it caramelize briefly. Finally, deglaze with lemon juice. Meanwhile, heat olive oil in a saucepan. Then add the white parts of the spring onions, the diced peaches, and the cherry tomatoes. Sauté everything over high heat for about 1 minute. Then reduce the heat slightly and add the balsamic vinegar, honey, and ground coriander seeds, and simmer for another 4 minutes. Towards the end, stir in the green parts of the spring onions. Finally, season generously with black pepper and salt to taste. When serving, pour the warm salsa over the asparagus, add the mini mozzarella balls, and drizzle with basil oil. Serve as an appetizer, as a small dish, or as a side dish.