Shaved asaparagus with mozzarella & anchovies

Shaved asparagus with mozzarella & anchovies

Name: Shaved asparagus with mozzarella & anchovies
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 100 g packs asparagus tips; 1 clove/s garlic; 4 anchovies from a can, drained; 3 sprig/s oregano, leaves picked; 1 lemon, juice; 2 tbsp extra virgin olive oil; 1 handful/s wild rocket; 125 g ball No.1 Mozzarella Di Bufala, torn in ½; Sourdough bread, toasted, to serve

This is such an underrated way of serving asparagus – fresh raw stems are peeled into delicate ribbons, then tossed with rocket in a garlicky umami dressing.

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Serves2
CourseLunch
Prepare20 mins
Cook-
Total time20 mins

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2 x 100g packs asparagus tips
1 clove/s garlic
4 anchovies from a can, drained
3 sprig/s oregano, leaves picked
1 lemon, juice
2 tbsp extra virgin olive oil
1 handful/s wild rocket
125g ball No.1 Mozzarella Di Bufala, torn in ½
Sourdough bread, toasted, to serve

Lay the asparagus spears flat on a chopping board and use a vegetable peeler to shave them into long, thin ribbons. Or slice lengthways into thin strips. Put into a mixing bowl filled with iced water and set aside.
Put the garlic into a pestle and mortar with a good pinch of salt and pound until creamy. Add the anchovy fillets and keep pounding until broken down. Mix in the oregano leaves, bash a few times, then add the lemon juice and oil. Bash until everything is creamy and mixed together. Or whizz the ingredients in a mini food processor until a smooth paste forms. Season.
When the dressing is ready, drain the asparagus, pat dry with kitchen paper or a clean tea towel, then toss with the dressing and rocket. Divide the mozzarella between plates, add lots of freshly ground black pepper, then add the shaved asparagus salad and serve with toasted sourdough on the side.

Cook’s tip

For something even more indulgent, try swapping in rich and creamy No.1 Burrata. It has an outer layer of mozzarella, filled with cream and ribbons of extra mozzarella that ooze out when it’s cut open.