Asparagus Salad with Salmon and Mozzarella Recipe

INGREDIENTS 4 servings

• 16 – 20 asparagus
• 350 g salmon fillets
• 1 bag of mixed salad, about 150 g
• 1 pot basil, the picked leaves
• 12 cocktail tomatoes, split
• salt
• freshly ground pepper
• 2 tablespoons Balsamic vinegar rosé
• 2 tablespoons Extra virgin olive oil Fruttato Midio
• 2 package Mozzarella
• finely chopped chives

How to prepare

• Cut and remove the lower woody portion of the asparagus, peel the stalk with a regular potato peeler.
• Boil the asparagus 1-1 1/2 minutes in salted water, rinse cold.
• Cut them 5-6 cm from the top, slice the stems.
• Slice the salmon into 1/2-cm thick slices and toast them for 30 sec/side in a hot frying pan with a little olive oil, salt, and pepper.
• Mix the salad, basil leaves, asparagus slices, tomatoes, balsamic vinegar, olive oil, salt, and black pepper.
• Distribute on plates. Also distribute asparagus buds, buffalo mozzarella, and salmon.
• Finish by sprinkling some chives.