Charred Asparagus and Mozzarella Salad with Mint and Walnut Salsa
Asparagus is in season for a short time so make the most of it with this simple but super-tasty salad. 2-3 bunches asparagus olive oil sea salt and ground pepper
Mint and Walnut Salsa, see recipe below
200 grams crème fraîche
250 grams bocconcini in whey, well drained
finely grated zest 1 large lemon
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.
Place on kitchen towels and season with salt and pepper.
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.
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. SERVES 6