Preparation method
- Place a pan of water on the cooker then add a big pinch of salt and bring to the boil. Boil the asparagus for 3 minutes, then drain and cool it under cold water.
- Cut the pomegranate in half and collect the juice in a mixing bowl. Put the seeds to one side. Mix the oil with the pomegranate juice, white wine vinegar, Zùsto and water. Season with pepper.
- Mix the cooled asparagus with the rocket and lamb’s lettuce. Add the raspberries and mozzarella.
- Season with salt, pepper and fresh basil leaves.
- Mix together the asparagus and the rocket and lamb’s lettuce. Add the raspberries and the mozzarella.
- Season with salt, pepper and fresh basil leaves.
- Finish with the dressing and the pomegranate seeds
Tip: a slice of bread, some crackers or similar are a tasty addition to this dish. Enjoy!
