Asparagus salad with tomato mozzarella

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the asparagus and cut off the ends. Cut the stalks into diagonal 3 cm long pieces, halve the heads lengthwise. Bring 1/2 l water, 1/2 tl salt, sugar and butter to the boil. Add the asparagus and cook covered for 2 minutes. Drain and collect the cooking stock. Let both cool down.

2. 2

   Halve the cherry tomatoes. Drain mozzarella. Roast pine nuts in a pan without fat, let cool and chop roughly. Pluck basil leaves and chop coarsely.

3. 3

   Finely dice the shallot, mix with vinegar, 6 tbsp asparagus stock, a little salt, pepper and oil. Mix with asparagus, cherry tomatoes, mozzarella, basil and pine nuts and serve immediately.

4. 4

   Tip: If you want to vary the salad in an original way, simply replace the cherry tomatoes with ripe, cleaned strawberries. Tastes wonderfully fruity and really surprisingly good!