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Warm asparagus salad with fresh mozzarella, leafy greens, and lemon served on a white plate.

Warm Asparagus Salad with Fresh Mozzarella

A fresh, light salad of crisp-tender asparagus, creamy fresh mozzarella, peppery greens, garlic, and lemon juice. Perfect as a spring or summer side dish or light lunch.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 bunch fresh green asparagus about 450 g / 1 lb
  • 200 g fresh mozzarella balls (bocconcini or ciliegine)
  • 2 cups mixed leafy greens Swiss chard, spinach, or baby greens
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter optional, for extra flavor
  • 1 tbsp fresh lemon juice
  • Zest of 1/2 lemon optional
  • Salt to taste
  • Freshly ground black pepper
  • Flaky sea salt for serving (optional)

Method
 

  1. Wash the asparagus and trim off the woody ends. If the stalks are thick, peel the lower third with a vegetable peeler.
  2. Heat the olive oil and butter in a large skillet over medium heat.
  3. Add the asparagus and cook for about 5-7 minutes, turning occasionally, until bright green and just tender while still slightly crisp.
  4. During the last minute of cooking, stir in the minced garlic and cook until fragrant.
  5. Arrange the fresh greens on a serving plate.
  6. Place the warm asparagus on top and add the mozzarella balls.
  7. Drizzle with fresh lemon juice and a little more olive oil.
  8. Season with salt and freshly ground black pepper.
  9. Sprinkle with lemon zest and flaky sea salt if desired.
  10. Serve immediately while the asparagus is still warm.

Notes

  • For even more flavor, grill the asparagus instead of sautéing it.
  • Burrata can be used instead of mozzarella for an extra creamy version.
  • Toasted pine nuts, almonds, or walnuts make a delicious crunchy topping.
  • This salad pairs perfectly with grilled chicken, salmon, steak, or crusty artisan bread.