Asparagus salad with bocconcini
I don’t know about you but the combination of flavours in this recipe are really hard to beat for some late spring zing!
1 bunch asparagus
Handful of Italian parsley
30 mint leaves roughly chopped
1 avocado
150 gram bocconcini (baby mozzarella)
4 tablespoons fresh lemon juice
10 tablespoons extra virgin olive oil
Place lemon juice, oil, mint, and parsley in large bowl and season with salt & pepper. Bring a pot of water to the boil add the asparagus, and blanch for 1 minute (it should be a bright emerald green colour). Rinse asparagus under cold water, cut in half, add to lemon juice etc. Slice the avocado into wedges and place in salad and garnish with blobs of bocconcini, season with salt & pepper. Yummo!
