Asparagus and bocconcini ball salad
Photo by Babiche Martens
It's time to start making salads and asparagus turns a basic salad into a meal, plus it adds a visual delight. With the squishy bocconcini and fresh herbs, it goes without saying that it's worth putting on your menu. Add a few nuts add for extra flavour and texture. And, finally, plenty of freshly ground pepper and a squeeze of lemon.
- First, combine dressing ingredients in a jar and shake well.
- Plunge asparagus into a pot of boiling water for three minutes. Remove while still vibrant green and place into icy water to cool them quickly.
- Just before serving, assemble salad - into a large bowl place asparagus, tomatoes, cucumber and bocconcini. Toss with dressing. Season with salt and pepper.
- Serve on a large platter, as a starter or side dish.