SERVES: 4 AS A STARTER
This elegant dish is both light and flavourful. Be sure to bring the mozzarella to room temperature before serving.
1 small clove garlic
70g pine nuts, toasted
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
4 tablespoons finely grated parmesan
300g asparagus, woody ends trimmed
1 fennel bulb, tough outer layer removed, bulb cut into quarters
125g mozzarella, coarsely torninto pieces
Put the garlic in a mortar with a little flaky sea salt then use the pestle to crush to combine. Add the pine nuts and pound to a coarse crumb. Add the lemon juice, oil and half the parmesan. Pound to combine then taste and season with salt and freshly ground black pepper. This is the dressing. Set aside.
Just before serving, very thinly slice the asparagus and fennel (I used a mandoline). Put in a bowl then add the dressing and toss to combine. Add the mozzarella and gently toss to combine then arrange on serving plates and scatter with the remaining grated parmesan.