Asparagus-Mozzarella-Cocktail
easy
45 mins
45 mins
Ingredients
- 4 discs (à approx. 30 g) Boxed white bread
- 25 g Pine nuts
- 25 g Parmesan cheese
- 1 small clove of garlic
- 1 collar Chervil
- 1/2 bunch Parsley
- 50 g Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 package (125 g) Mozzarella balls
- 500 g green asparagus
- 12 medium-sized cherry tomatoes
- 8 small salad leaves (e.g. romaine lettuce hearts)
Directions
- 1
Roast the slices of bread in a preheated oven (electric cooker: 225 °C/ gas: level 4) for about 5 minutes until golden brown. Take out and put aside. In the meantime, roast the pine nuts in a hot pan without fat until golden brown. Remove and set aside. Finely grate the Parmesan cheese. Peel and roughly chop the garlic.
- 2
Wash chervil and parsley, dab dry and pluck. Finely puree the herbs, pine nuts, Parmesan and garlic in a universal chopper, letting olive oil run in. Season with salt and pepper. Pour the pesto into a small bowl and set aside. Drain the mozzarella. Cut off the asparagus ends and peel the bottom 1/3. Cook the asparagus in boiling salted water for 5-8 minutes. Remove, rinse in cold water and dab dry. Wash the cherry tomatoes, dab dry and cut in half. Cut asparagus diagonally into bite-sized pieces. Mix asparagus, mozzarella, cherry tomatoes with 3/4 of the pesto. Cut bread slices diagonally in half and cover with 1 salad leaf each.
- 3
Cook the asparagus in boiling salted water for 5-8 minutes. Remove, rinse in cold water and dab dry. Wash the cherry tomatoes, dab dry and cut in half. Cut asparagus diagonally into bite-sized pieces. Mix asparagus, mozzarella, cherry tomatoes with 3/4 of the pesto. Cut bread slices diagonally in half and cover with 1 salad leaf each. Arrange 2 slices of bread with the asparagus mozzarella cocktail on plates. Spread the remaining pesto around it
Nutrition Facts
350 kcal
20 g
23 g
15 g
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