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Salad with green asparagus

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Ingredients for 4 servings:

  • 500 g asparagus, green
  • 250 g tomatoes (squeeze tomatoes)
  • 125g mozzarella
  • 4 stalks of basil
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar, white or white wine vinegar
  • 1 onion(s)
  • salt and pepper
  • Sugar

Instructions

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

Peel the bottom third of the asparagus and trim the ends. Cut the asparagus diagonally into 3 cm pieces. Quarter the tomatoes, remove the seeds, and cut into small cubes. Dice the mozzarella. Pluck the basil from the stems, roughly chop 2/3, and set the rest aside. Heat 1 tablespoon of oil in a pan and fry the asparagus; it should still have some bite. Dice the onion and fry briefly. Season the asparagus with salt, pepper, and sugar and let cool. Make a vinaigrette with the vinegar, the remaining oil, salt, and pepper and mix it with all the salad ingredients. Garnish with the remaining 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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