Now’s the time to get mozzarella on the menu along with a good spring garnish. This recipe is a great example of the type of two- or three-ingredient dish I always recommend to people when they’re planning a dinner party. I like to make it with Somerset buffalo mozzarella and the new season’s asparagus.
Timings
Prep time: 15 minutes
Serves
4 as a starter
Ingredients
- 250g asparagus, woody ends removed
- 2 spring onions, finely chopped
- 120ml olive oil
- ½ tbsp cider vinegar
- 4 x 100-125g balls buffalo mozzarella, drained
- a few sprigs of chervil
Method
- Slice the tips of the asparagus into fine dice then use a swivel-head peeler to shave the rest of the spears into strips.
- Put the shavings into cold water.
- Mix the diced asparagus with the spring onion, oil, vinegar and some seasoning.
- Break the mozzarella balls in half and place on serving plates.
- Spoon round the dressing then drain the asparagus shavings and arrange on top. Garnish with chervil sprigs.
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