Charred Asparagus and Mozzarella Salad with Mint and Walnut Salsa
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Ingredients
- 2-3 bunches asparagus
- olive oil
- sea salt and ground pepper
To assemble
- Mint and Walnut Salsa, see below
- 200 grams crème fraîche
- 250 grams bocconcini in whey, well drained
- finely grated zest 1 large lemon
Mint and Walnut Salsa
- 3 tablespoons chopped mint
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1 spring onion, finely chopped
- ¼ cup chopped roasted walnuts
- sea salt and ground pepper
Instructions
5 steps
- 1
Heat a little oil in a large sauté pan and when very hot, cook the asparagus in batches until lightly charred and crisp/tender, about 1-2 minutes depending on their thickness.
- 2
Place on kitchen towels and season with salt and pepper.
- 3
To assemble - Give the crème fraîche a good stir then spread over the base of a serving plate. Season with salt and pepper. Break the bocconcini in half and scatter over the top.
- 4
To assemble - Add half the asparagus and spoon over ½ the salsa. Repeat to make another layer, adding the remaining bocconcini. Sprinkle over the lemon zest and a grind of pepper.
- 5
Mint and Walnut Salsa - Stir all the ingredients together in a bowl then season with salt and pepper.
Progress
0 / 5 steps
