Summary

Ingredients

• 2 tablespoon almond sticks
• 500 g carrot (s)
• 500 g asparaus, reen
• 1 lemon (s), the grated zest it
• 1 sprig rosemary
• 1 tablespoon clarified butter
• Salt and pepper, from the mill
• 1 teaspoon maple syrup
• 3 tablespoon balsamic vinegar, white
• 300 g mozzarella, mini
• 1 tablespoon pesto, green

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Instructions

1. Roast the almond sticks in a pan without fat until light brown and set aside. Rub the lemon peel and set aside as well.
2. Peel the carrots and cut them diagonally into slices. Wash the asparagus, cut off the lower end and cut the asparagus diagonally into slices, putting the tips to one side.
3. Now heat the clarified butter in a coated pan and fry the asparagus and carrot slices with the rosemary sprig in them over low heat for about 9 minutes, after 6 minutes add the asparagus tips. Then remove the rosemary sprig again, season with salt and pepper.
4. Mix the vinegar with maple syrup and pesto well. Halve the mini mozzarellas.
5. Add the mozzarella balls and the dressing to the vegetables, toss briefly in the pan and arrange on plates. Garnish with the toasted almond sticks and lemon zest. The salad should still be lukewarm, but it also tastes cold.