Ren Behan - Author Wild Honey and Rye

Food Writer

Mozarella

British Asparagus, Mozzarella Salad

Is it hot or cold, do we have sunshine or rain? Is anyone else confused?!  Up until yesterday, we were eating warming soups and stews, today, the sunnier and more in keeping with spring weather, inspired this lovely bright British asparagus, mozzarella, tomato and egg salad. This is a sort of cross between asparagus with poached egg (a heavenly combination) and an Italian tomato and mozzarella salad, though on this plate, all the ingredients are British. It goes perfectly with a glass of fizz and you’ll find out why I’ve been drinking that a little later on!

 

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Asparagus and Mozarella Toasts

The sunshine is still beating down and after so many celebrations recently it’s time for simplicity! As mentioned in my previous post, I’m hosting a linky-up/blog event called Simple and in Season with the aim of bringing together as many ‘quick to make’ recipes as possible using the lovely seasonal produce on offer at the moment. Yesterday, I ate the most amazing beetroot, goats’ cheese and walnut salad at a Marco Pierre White event, which I’ll be blogging about later. I can’t wait to re-create it, the flavours were just so fresh and made a tasty accompaniment to pan-fried chicken.

British asparagus season is also well and truly underway with a certain freshness and crispness that you just can’t beat. Today I’m opting for asparagus and cheese on toast, using Mozarella, but I also like using Wendslydale.  
Asparagus needs to be treated quite delicately, none of this over-boiling until it turns grey. Lightly blanch (literally drop into boiling water or steam it for 2-4 minutes depending on thickness) or brush with olive oil and griddle for around five minutes, turning a few times. I love asparagus with butter or with cheese.
Sometimes I make asparagus gratin, lightly blanched and topped with Parmesan and breadcrumbs (below right). Asparagus and egg is also a great match; a salad with with a poached egg on top, or just used to dip into soft boiled eggs.  Add a little squeeze of lemon to your asparagus to really lift the flavour.
       
Asparagus & Mozarella Toasts
Serves two

Ingredients

4 slices of bread (Ciabatta or perhaps a fresh bloomer)
1 clove of garlic (optional)
Olive Oil
100g British asparagus tips
A squeeze of lemon juice
100g Buffalo Mozarella (well drained)

Method

1. Pre-heat grill.

2. Lightly blanch your asparagus by dropping into boiling water for 2 minutes. Remove with a slotted spoon and rinse well under cold water. Put to one side.

3. Grill your bread on one side then flip over, drizzle with olive oil and grill the other side.

4. Once grilled, rub with a clove of garlic (optional)

5. Top your bread with the blanched asparagus tips, a tiny squeeze of lemon and cheese. Grill again until melted.
Eat!
I’m looking forward to exploring lots of other ideas through my favourite blogs and through my linky-up!