(serves 6)

  • 115 g thin fresh asparagus
  • 100 g salad leaves of your choice
  • 100 g green olives, stoned
  • 200 g small rosa tomatoes
  • 125 g soft mozzarella, broken into chunks
  • a handful of fresh basil leaves


  • 100 ml olive oil
  • juice of one lemon
  • 1 clove of garlic, finely chopped
  • 5 ml wholegrain mustard
  • salt and freshly ground black pepper to taste

Immerse the asparagus in boiling water for 5 minutes. Drain and immediately submerge in cold water. Drain again. Arrange the salad leaves on a serving plate. Arrange the other ingredients on top of them. Mix all the ingredients for the dressing and shake well before you pour it over the salad, just before serving.