Strawberry-Mango Salad with Green Asparagus

Ingredients

• 30 g pine nuts (2 tbsp)
• 800 g green asparagus
• 300 g Strawberries
• 1 Mango
• 5 g mint (1 handful)
• 150 g Parma ham
• 250 g mozzarella (9% fat) (2 balls)
• 2 tbsp olive oil
• 100 g organic orange (0.5 organic oranges)
• 1 tbsp Apple cider vinegar
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 1 tsp liquid honey
• 7 g medium‑sharp mustard (1 tsp)
• 1 tsp Pink peppercorns

Instructions

1. 1.

   Toast pine nuts in a dry pan over medium heat. Wash asparagus, trim woody ends and peel the lower third of the stalks. Clean, wash, and halve strawberries.

2. 2.

   Peel mango, remove pit, and slice into thin strips. Rinse mint, pat dry, and pluck leaves. Cut ham lengthwise. Halve mozzarella.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté asparagus, turning occasionally, for 7–10 minutes over medium heat. Season with salt and pepper.

4. 4.

   Meanwhile, peel half an orange hot, dry it, grate the zest, and squeeze the juice. Whisk vinegar with lemon and orange juice, salt, pepper, honey, mustard, and remaining oil.

5. 5.

   Arrange asparagus on plates. Place a ½ ball of mozzarella beside each. Distribute mango strips, strawberries, and ham over the asparagus. Drizzle with dressing and sprinkle pink peppercorns and orange zest before serving.