Asparagus, preserved lemon and what? Mozzarella, of course. Not just any mozzarella though, Buffalicious Mozzarella.
It's creamy and just right to bring spring to your plate, it’s the perfect match for snappy asparagus. Fresh, punchy and full of texture.
Ingredients
Serves 1 or can be a shared
- Asparagus (woody ends trimmed)
- Salt (for boiling + seasoning)
- Black pepper (for seasoning)
- 1–2 shallots (finely chopped)
- Preserved lemons (soft rind sliced into thin strips)
- Fresh parsley (chopped)
- Rapeseed oil
- Buffalicious Mozzarella (torn into chunky pieces)
- Broad bean leaves (optional, for freshness)
Method
Prepare the asparagus by trimming away the tough ends. Bring a pan of well‑salted water to the boil, then add the asparagus and cook for 1–2 minutes until just tender. Drain and season lightly with salt and pepper.
For the dressing, finely chop the shallots. Slice the soft rind from the preserved lemons into thin strips, then combine both in a bowl with chopped parsley and a generous pour of rapeseed oil. Mix well, taste, and adjust with salt and pepper until balanced to your liking.
To assemble, arrange the warm asparagus on a plate. Tear the mozzarella over the top, allowing it to fall into chunky pieces. Spoon the dressing generously across the asparagus and cheese so everything is well coated and glossy. Finish with a handful of broad bean leaves, if using, for a fresh, green lift.
If you'd like to see our asparagus growing or just fancy a plod around our Kitchen Garden, book a Kitchen Garden tour at your local PIG.
