Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Griddled Asparagus, Tomato & Mozzarella Caprese
Make the most of British seasonal asparagus. Lightly charring the asparagus spears gives them a subtle, smokey flavour which pairs brilliantly with sweet cherry vine tomatoes. Topped with mozzarella and dressed with balsamic – a light and delicious spring dish.
Ingredients
- 200g asparagus
- 250g cherry vine tomatoes
- 1 shallot
- 400g tin of cannellini beans
- A handful of flat leaf parsley
- 100g mozzarella
- 1 tbsp balsalmic vinegar
- 50g rocket
Prep: 15 mins | Cook: 10 mins
Method
1. Place a griddle pan on medium-high heat. Snap the woody ends off the asparagus. Toss in 1 tbsp olive oil and season with salt and pepper. When the pan is lightly smoking, add the asparagus in a single layer. Fry, turning occassionally, for 5-7 mins till the asparagus is tender and lightly charred around the edges.
2. Meanwhile, slice the cherry tomatoes in half. Peel and finely dice the shallot. Scoop these into a large salad bowl.
3. Drain the cannellini beans and rinse under cold water to remove any starchy liquid. Finely slice the parsley stalks and roughly chop the leaves. Add these to the tomatoes.
4. In a small bowl, mix together 1 tbsp olive oil with the balsamic vinegar. Season with a generous pinch of salt and pepper. Drain the mozzarella. Set both aside.
5. When the asparagus is ready, remove from the pan to cool slightly. Slice into bite-sized chunks and add to the salad bowl. Pour over the dressing and toss well to mix. Taste and season with more salt and pepper, if you think it needs it.
6. Lay the rocket on the base of each plate. Spoon over the asparagus, tomato and bean mixture. Tear over the mozzarella and serve.
7.
You'll need to log in to leave a rating & comment