Asparagus and Mozzarella Salad by Boroughchef

Ingredients

• 450g (1 lb) asparagus, woody ends trimmed
• 250g (9 oz) fresh mozzarella, torn into bite-sized pieces
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp chili flakes
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil and prepare an ice bath in a separate bowl.
2. Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp and bright green.
3. Remove asparagus immediately and plunge into the ice bath for 1 minute to stop the cooking, then drain and pat dry.
4. Whisk together olive oil, lemon juice, lemon zest, chili flakes, and salt in a small bowl to create the dressing.
5. Arrange the asparagus on a serving platter and top with the torn mozzarella pieces.
6. Drizzle the dressing generously over the salad just before serving.