Asparagus Salad

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Asparagus Salad

 

INGREDIENTS

4 ounces fresh mozzarella (2

ounces dry)

20 asparagus

1/2 tomato

1/2 red bell pepper

1/2 yellow bell pepper

2 basil leaves

2 teaspoons raspberry vinegar

3 teaspoons extra virgin olive oil

Salt and pepper to taste

DIRECTIONS

Clean

asparagus, then boil for three to four minutes or until tender. Drain the

asparagus and transfer to a bowl with water and ice to chill. Roast the

pepper and peel the skin off. Cut in julienne style. Cut tomato

into small cubes. Cut mozzarella into small cubes and mix with the

asparagus.

For the vinaigrette, use two teaspoons of raspberry vinegar,

salt and pepper. Mix until the salt is dissolved, then pour three

teaspoons of olive oil and mix for a few seconds. Pour the basil and some

of the tomato into the vinaigrette, and mix.

Place five asparagus onto four plates, then the mixture of

mozzarella, tomato and bell peppers. With a spoon, spread the vinaigrette

on top of the asparagus and serve. Serves four.