Asparagus and mozzarella salad recipe
Ingredients
1 punnet cherry tomatoes, halved
2 tablespoons yellow bean sauce (see notes)
1 tablespoon chopped stem ginger in syrup (see notes)
50ml extra virgin olive oil
2 tablespoons (40ml) red wine or cabernet vinegar
2 eschalots, finely chopped
2 tablespoons chopped coriander leaves
3 bunches thin asparagus, ends trimmed
3 buffalo mozzarella balls (see notes)
Asparagus and mozzarella salad recipe
Method
Step 1
Place the tomatoes in a bowl with the bean sauce, ginger, oil and vinegar. Stir to combine, then set aside for 30 minutes. Stir in eschalot and coriander, then set aside for a further 15 minutes for the flavours to infuse.
Step 2
Blanch the asparagus in boiling salted water for 2-3 minutes until just tender. Drain and refresh in cold water.
Step 3
Tear each mozzarella into 2-3 pieces, place on serving plates, then drape the asparagus over. Give the tomato mixture a good stir, then pile on top and serve.
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