Salad of roasted asparagus, mozzarella di bufala and watercress

Salad of roasted asparagus, mozzarella di bufala and watercress

The last few days have been very greedy around here. A debauchery of chocolate or strawberry cakes.
Now it’s time to get back to healthier recipes. But not for all that less greedy! I like the idea of ​​starting the week with a delicious salad. And this has been my favorite salad of the past few weeks. So quickly, it is absolutely necessary to do it before the asparagus season ends.

I found the inspiration for this salad of green asparagus, watercress and mozarella di bufala on the website Ricardo Kitchen, where I like to go very often. By the happiest of coincidences, that evening, I had everything in my fridge to make it. I saw a sign there.
The peculiarity of this salad is that the asparagus is roasted in the oven. It’s a simple and very tasty way to cook them. All you have to do is put the rest of the ingredients on top and enjoy. Mozarella di bufala and watercress go wonderfully with asparagus. You can accompany this delicious salad with poached eggs or dry ham.
No doubt you will love it.

Salad of roasted asparagus, mozzarella di bufala and watercress:

500g green asparagus
200g buffalo mozzarella
cress
salamoia bolognese (recipe here)
1/2 lemon
olive oil

Preheat the oven in grill mode.

Break the stem of the asparagus and place them on a plate.
Add a good drizzle of olive oil and season with the salamoia. To mix together.

Put the asparagus on top of the oven and brown for 5/7 minutes. Stir after 5 minutes.
Let cool.

Put the asparagus in a serving dish.
Add the lemon juice.
Cover with loose mozzarella in large pieces and watercress.
Season with a little salamoia and a drizzle of oil. Enjoy immediately.

Salad of roasted asparagus, mozzarella di bufala and watercress

Finally: it’s time to prepare salamoia bolognese. It is simply a salt flavored with sage and rosemary. I use it all year round since I discovered it in Italy.
Failing that, season with salt and pepper and add a few sprigs of rosemary which will add flavor during cooking.


Styling: cutlery in olive wood Jean Dubost

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