Preparation time approximately 40 minutes – Serves 4

Ingredients:

• 3 tablespoons Modena balsamic vinegar
• 4 tablespoons olive oil
• 2 tomatoes, seeded & diced
• 1 garlic clove, pressed
• salt & pepper to taste
• 1 kg asparagus, bottom third peeled, cut diagonally into approximately 3 cms long pieces, cooked for approximately 7 minutes, drained
• 250 g buffalo mozzarella, torn up
• 1/2 bunch basil, torn up

Method:

• To make tomato vinaigrette, mix balsamic vinegar, olive oil, tomatoes and garlic together in a bowl. Season to taste
• Add the prepared asparagus and mix with vinaigrette in bowl
• Plate and serve asparagus salad on a plate and garnish with buffalo mozzarella and basil

per person: 25 g fat, 17 g protein, 12 g carbohydrate, 348 calories – recipe & photo from The Swiss Cookbook by Betty Bossi