Asparagus and mozzarella salad

This beautiful salad is a vibrant combination of Christmas colours and crisp summer flavours.

Recipe «Asparagus and mozzarella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 punnet cherry tomatoes, halved, 2 tbsp yellow bean sauce, 1 tbsp chopped stem ginger in syrup, 50ml extra virgin olive oil, 2 tbsp red wine or cabernet vinegar , 2 eschalots, finely chopped, 2 tbsp chopped coriander leaves, 3 bunches thin asparagus, ends trimmed , 3 buffalo mozzarella balls.

Ingredients:

• 1 punnet cherry tomatoes, halved 
• 2 tbsp yellow bean sauce 
• 1 tbsp chopped stem ginger in syrup 
• 50ml extra virgin olive oil 
• 2 tbsp red wine or cabernet vinegar 
• 2 eschalots, finely chopped 
• 2 tbsp chopped coriander leaves 
• 3 bunches thin asparagus, ends trimmed 
• 3 buffalo mozzarella balls 

Instructions

1. Place the tomatoes in a bowl with the bean sauce, ginger, oil and vinegar. Stir to combine, then set aside for 30 minutes. Stir in eschalot and coriander, then set aside for a further 15 minutes for the flavours to infuse.
2. Blanch the asparagus in boiling salted water for 2-3 minutes until just tender. Drain and refresh in cold water.
3. Tear each mozzarella into 2-3 pieces, place on serving plates, then drape the asparagus over. Give the tomato mixture a good stir, then pile on top and serve.