Ingredients
For the salad:
- 500 g green asparagus, woody ends trimmed
- 300 g cherry or grape tomatoes, halved
- 1 x 300 g package mini mozzarella balls, drained and halved
- 2 tablespoons pine nuts, lightly toasted (25 g)
- sea salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, thinly sliced
For the dressing:
- 1 1/2 tablespoons good-quality balsamic vinegar or to taste
- 1 1/2 tablespoons extra-virgin olive oil, or to taste
Instructions
- Prepare the asparagus: Place the asparagus in a large skillet and add just enough water to cover the bottom of the pan (about 60–100 ml). Cover with a tight-fitting lid and bring to high heat. Steam for 2–3 minutes (or up to 5 minutes for thicker spears), until bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain well and cut spears into 2–3 pieces on a diagonal.
- Assemble the salad: In a large bowl, combine the asparagus, tomatoes and mozzarella.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper
- Toss and season: Drizzle the dressing over the salad and gently toss.
- Serve: Transfer to a serving dish or individual bowls. Top with toasted pine nuts and garnish with fresh basil. Add more salt and pepper to taste. Serve and enjoy!
Nutrition
Notes
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant, stirring often to prevent burning.
- Use a high-quality extra-virgin olive oil for the best flavour, ideally one that is fruity with a gentle peppery finish.
- Finish the salad with a sprinkle of flaky sea salt, such as Maldon or fleur de sel, to enhance and balance the flavours.
- Choose a thick, well-balanced balsamic vinegar (Aceto Balsamico I.G.P. if possible) for added richness.
- For extra depth, drizzle lightly with balsamic glaze just before serving.
- For a more indulgent twist, swap the mozzarella for creamy burrata.
- This salad is best enjoyed fresh, but can be refrigerated in an airtight container for up to 1 day.