Asparagus, Mozzarella & Lemon Chilli Dressing
Asparagus, Mozzarella & Lemon Chilli Dressing
Ingredients
For the Lemon Chilli Dressing
- 1 lemon
- 1/2 cup olive oil, or more, as needed
- 1/2 teaspoon coriander seeds, whole
- 1/4 teaspoon chilli flakes
- 3 sprigs fresh thyme, leaves picked
For the Main Dish
- 500 g asparagus, woody ends trimmed
- 250 g mozzarella, fresh, or burrata
Instructions
- 1
Prepare the lemon for the dressing. Slice the lemon into very thin rounds. Stack the lemon slices and cut them into thin strips, then finely dice the strips into small, uniform pieces.
⏱️ 5 min
- 2
Combine the dressing ingredients. Transfer the finely diced lemon to a small saucepan. Pour a generous amount of olive oil over the diced lemon. Add the whole coriander seeds, chilli flakes, and picked fresh thyme leaves. Stir all the ingredients together to combine. Set aside to infuse while you prepare the other components.
⏱️ 5 min
- 3
Cook the asparagus. Bring a pot of salted water to a rolling boil. Add the trimmed asparagus spears to the boiling water and cook for 2-4 minutes, or until they are tender-crisp and vibrant green. Do not overcook.
⏱️ 5 min•🌡️ 100
- 4
Drain the asparagus. Using a slotted spoon or a colander, carefully remove the cooked asparagus from the hot water. You can plunge them into an ice bath if you want to stop the cooking immediately and preserve their bright green color, then drain well.
⏱️ 2 min
- 5
Prepare the mozzarella. Take the ball of fresh mozzarella or burrata and gently tear it into irregular, bite-sized pieces. Arrange these torn pieces artfully on your serving plate.
⏱️ 3 min
- 6
Assemble the dish. Place the cooked asparagus spears on top of and around the torn mozzarella pieces on the serving plate. Spoon the prepared lemon chilli dressing generously over the asparagus and mozzarella, ensuring some of the diced lemon and spices are distributed evenly. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Asparagus, Mozzarella & Lemon Chilli Dressing
For the Lemon Chilli Dressing
- 1 lemon
- 1/2 cup olive oil, or more, as needed
- 1/2 teaspoon coriander seeds, whole
- 1/4 teaspoon chilli flakes
- 3 sprigs fresh thyme, leaves picked
For the Main Dish
- 500 g asparagus, woody ends trimmed
- 250 g mozzarella, fresh, or burrata
Instructions
- 1
Prepare the lemon for the dressing. Slice the lemon into very thin rounds. Stack the lemon slices and cut them into thin strips, then finely dice the strips into small, uniform pieces.
⏱️ 5 min - 2
Combine the dressing ingredients. Transfer the finely diced lemon to a small saucepan. Pour a generous amount of olive oil over the diced lemon. Add the whole coriander seeds, chilli flakes, and picked fresh thyme leaves. Stir all the ingredients together to combine. Set aside to infuse while you prepare the other components.
⏱️ 5 min - 3
Cook the asparagus. Bring a pot of salted water to a rolling boil. Add the trimmed asparagus spears to the boiling water and cook for 2-4 minutes, or until they are tender-crisp and vibrant green. Do not overcook.
⏱️ 5 min•🌡️ 100 - 4
Drain the asparagus. Using a slotted spoon or a colander, carefully remove the cooked asparagus from the hot water. You can plunge them into an ice bath if you want to stop the cooking immediately and preserve their bright green color, then drain well.
⏱️ 2 min - 5
Prepare the mozzarella. Take the ball of fresh mozzarella or burrata and gently tear it into irregular, bite-sized pieces. Arrange these torn pieces artfully on your serving plate.
⏱️ 3 min - 6
Assemble the dish. Place the cooked asparagus spears on top of and around the torn mozzarella pieces on the serving plate. Spoon the prepared lemon chilli dressing generously over the asparagus and mozzarella, ensuring some of the diced lemon and spices are distributed evenly. Serve immediately.
⏱️ 5 min