Green asparagus salad with mozzarella, cherry tomatoes and Penja pepper
Ingredients
- 500g fresh green asparagus
- 150g mini mozzarella balls
- 200g cherry tomatoes
- 1 tsp agave syrup (alternatively: honey)
- 3 tablespoons of salad oil (e.g. rapeseed oil or mild olive oil)
- 1.5 tbsp balsamic vinegar (dark or light, depending on preference)
- 1 tsp medium-hot
- Salt to taste
- ½ tsp Penja pepper (freshly crushed or coarsely ground)
Instructions
Prepare asparagus
- Trim the woody ends of the green asparagus. Lightly peel the bottom two-thirds of the spears – this makes them more tender. Then cut the asparagus into 3–4 cm long pieces.
- Heat 1–2 tablespoons of oil in a large frying pan. Sauté the asparagus pieces over medium heat for 3–4 minutes. Then add the cherry tomatoes and a good pinch of Penja pepper and cook for another 2 minutes, until the tomatoes are slightly softened but not falling apart. Season with a little salt. Remove from the heat and let cool until lukewarm.
- Drain the mini mozzarella balls and halve them if necessary.
Mix the dressing
- In a small bowl, whisk together the mustard and balsamic vinegar, then stir in the remaining oil (1 tbsp) and the agave syrup. Season with salt and a little more Penja pepper.
Finish the salad and serve
- Place the asparagus and tomato mixture and the mozzarella in a bowl, drizzle the dressing over it and mix everything carefully.
- The salad tastes particularly good when lukewarm, but is also excellent as a prepared, cold salad – ideal for picnics, barbecues or a light lunch.
Notes
If you like, you can refine the salad with fresh herbs such as basil or parsley. And for a bit of crunch, roasted pine nuts or almonds go wonderfully with it.
Bon appetite!
Fadi