7 spears of white asparagus
150 g cherry tomatoes
3 tbsp olive oil
3 tbsp white wine vinegar
250 g mozarella
50 g lamb's lettuce
Peel asparagus, cut diagonally into 3 partsand then cut in haf lengthwise to get small strips. Cook for about 2-5 minutes in salted water. Then drain the water, leaving a little for the marinade.
Cut cherry tomatoes in half, chop shallots finely.
For the marinade mix 7 tablespoons water from asparagus, olive oil and vinegar. Add finely chopped onion. Season with salt and pepper.
Cut the mozzarella into small pieces, wash the lettuce.
In bowl put lettuce first, then tomatoes, mozzarella and asparagus. Pour marinade.