Summary

Ingredients

• 1 kg asparagus, green
• 500 g cherry tomato (s)
• 2 cups mozzarella, small balls
• salt and pepper
• 3 tablespoon olive oil

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Instructions

1. Peel the asparagus, cut into bite-sized pieces and cook in salted water for about 5 - 8 minutes until firm to the bite, then drain and allow to cool. Halve the cocktail tomatoes, cut the mozzarella balls into slices and mix everything with the asparagus pieces. Salt, pepper, drizzle with olive oil and let steep for a few minutes.
2. Serve as a main course or starter with ciabatta.
3. Drink recommendation: a light white wine or rosé.