ASPARAGUS, PEAS AND MOZZARELLA
Serves 4
2 bundles of asparagus
500g fresh pea pods
Extra virgin olive oil
100g fresh mozzarella, cow or buffalo
Flaky sea salt and freshly ground black pepper
1. Three-quarter fill a saucepan with salted water and bring to a boil.
2. Trim the ends off the asparagus and pod the peas. Cook briefly in the boiling water until just tender.
3. Serve drizzled with olive oil and topped with torn mozzarella. Season well.
