Lukewarm Asparagus Salad with Mozzarella Cheese

For the asparagus salad, put on water with salt. Wash the green asparagus, do not cut off too much at the bottom and peel a small part. Peeling is only necessary for thicker spears.

Put the asparagus in the water and boil for 1-2 minutes (depending on the thickness of the asparagus). In the meantime, cut the mozzarella into cubes.

At the end of the cooking time, briefly rinse the asparagus in cold water, then cut into pieces about 3 cm long. The asparagus will still be lukewarm when you eat it.

Mix the asparagus and mozzarella in a bowl with the basil, salt, olive oil and balsamic vinegar. Serve with garlic baguette if desired.

Preparation Tip:

This asparagus salad is a quick and tasty meal on hot, long work days in May and June. The indicated quantity refers to 2 servings as a main course or correspondingly less as a side dish.

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