Shaved asparagus salad with mozzarella & pine nuts
- 20g pine nuts
- 1 lemon, thinly sliced
- Juice ½ lemon
- 1tbsp extra virgin olive oil
- ½ clove garlic, grated
- 300g Grower's Selection Asparagus
- 60g bag Asda Wild Rocket
- 25g basil, roughly torn
- 100g Extra Special Burrata Mozzarella, roughly torn, at room temperature
In a nonstick pan over a medium heat, lightly toast the pine nuts until golden. Remove from the heat and put to one side.
Increase the heat of the pan to high and, working in batches, char the lemon slices for 1-2 minutes each side. Put on a plate.
For the dressing, whisk together the lemon juice, olive oil and garlic. Season with black pepper.
Trim the woody stems of the asparagus. Carefully pull a vegetable peeler down the length of the trimmed asparagus to slice it into long ribbons.
Toss the asparagus with the rocket, basil, pine nuts, charred lemon slices and dressing. Top with the Burrata and serve immediately.