Asparagus Sandwich with Mozzarella

Ingredients

• 400 g white asparagus
• 2 tbsp Vegetable oil
• 1 tsp powdered sugar
• Salt
• Pepper (freshly ground)
• 1 splash dry white wine
• 2 handful arugula
• 1 handful beet sprouts
• 2 balls buffalo mozzarella (125 g each)
• 1 focaccia bread
• 80 g cream cheese
• 1 tsp lemon juice

Instructions

1. 1.

   Peel the asparagus and trim any woody ends. In hot oil, lightly brown all sides in a pan. Sprinkle with powdered sugar and stir. Season with salt and pepper, deglaze with wine and a splash of water. Cover and steam gently for about 20 minutes until tender. Let cool slightly at room temperature.

2. 2.

   Rinse the arugula and beet sprouts, pat dry, and set aside. Drain the mozzarella well and slice into rounds.

3. 3.

   Cut the focaccia horizontally in half and spread cream cheese on the bottom slice. Layer with mozzarella slices and asparagus. Distribute arugula and beet sprouts over the top, drizzle with lemon juice, lightly salt and pepper, then place the top slice of bread. Slice into four pieces and serve.