Asparagus Salad with Jamón Serrano and Mini Buffalo Mozzarella

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The earthiness of asparagus, creaminess of buffalo Mozzarella and the saltiness of Jamón Serrano work wonders together. This salad can be served either hot or cold, so it’s a good one to have up your sleeve for the asparagus season. The heat destroy the purple pigment, so purple asparagus will eventually lose its colour and turn into deep green. So no worries, if you can't find purple asparagus, simply use the green one. Jamón Serrano can be a bit pricey, iuse normal ham if you want to.

 

800 g Asparagus (I used white and purple), trimmed and cut into 3cm pieces 3 tbsp White wine vinegar 5 tbsp Extra-virgin olive oil 1 tsp Maple syrup Sea salt and black pepper 200 g Mini Buffalo Mozzarella 100-150 g Jamón Serrano (or normal ham) 50 g Sundried tomatoes Basil leaves

1. Peel the white asparagus with a vegetable peeler. Cut off the fibrous ends on both varieties and cut into quarters lengthwise. Bring a pot of salted water to a boil. Blanch the asparagus for 3 minutes. Before draining the asparagus, reserve 100 ml of the cooking water and set aside.
2. Combine the cooking water with white wine vinegar, olive oil and maple syrup. Season with salt and pepper. Toss the asparagus with the dressing.
3. Drain the Mozzarella and cut the dried tomatoes in smaller slices.
4. Arrange the asparagus, Mozzarella, sundried tomatoe and Jamón Serrano on a platter and garnish with basil leaves.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com