Lukewarm asparagus-peach salad

Name: Lukewarm asparagus-peach salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 3 Peaches; 100 g young spinach; 1/2 bunch Chives; 2 (125 g each) Buffalo Mozzarella Cheese; 4 TABLESPOONS White wine vinegar; 1 TEASPOON Fig Mustard; 1-2 TEASPOONS Maple syrup; 7-10 Tbsp Pepper; 4 TABLESPOONS mild olive oil; 7-10 Tbsp Butetrschmalz

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
3 Peaches
100 g young spinach
1/2 bunch Chives
2 (125 g each) Buffalo Mozzarella Cheese
4 TABLESPOONS White wine vinegar
1 TEASPOON Fig Mustard
1-2 TEASPOONS Maple syrup
7-10 Tbsp Pepper
4 TABLESPOONS mild olive oil
7-10 Tbsp Butetrschmalz

Directions

1
Peel the asparagus, cut off the woody ends. Cook the asparagus in salted water and a pinch of sugar for about 10 minutes until al dente. Wash and halve the peaches and remove the stones. Cut the peach halves into slices. Wash the spinach and drain well. Wash the chives and cut them into small rolls, except for 12 chive tips. Take the asparagus out of the water and let it drain on a tea towel
2
Coat the grill pan with clarified butter. Grill the asparagus and peach slices in portions while turning for about 2 minutes. Afterwards cut the asparagus into pieces.
3
Pluck/cut the mozzarella into pieces. Mix vinegar, mustard and maple syrup and season with salt and pepper. Add oil and season to taste again. Add chive rolls. Mix spinach, peaches, asparagus, mozzarella and vinaigrette and serve. Garnish with chives and serve immediately. Serve with baguette bread