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Asparagus and Mozarella Salad

Make Asparagus and Mozarella Salad at home with Size Asparagus Stalks Peeled, Olive Oil, Champagne Or White Wine Vinegar, Fresh Mozzarella Cut Into Sticks, and Vine Ripened Tomatoes Very Thinly Sliced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1/4 cup
• 2 tbsp
• 1/2 lb
• 2
• 4 oz
• 1/4 cup

Method (preview)

1. 1

   Simmer the asparagus until just cooked through.

2. 2

   Rinse them under cold water to stop the cooking process.

3. 3

   Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside.

4. 4

   Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper.

5. 5

   Combine the asparagus and mozzarella and lightly dress with half of the dressing.

6. 6

   Garnish asparagus and mozzarella with roasted peppers.

7. 7

   Recipe By:COOKING MONDAY TO FRIDAY SHOW #MF6664

8. 8

   Posted to MC-Recipe Digest V1 #247