Asparagus always seems to appear on Christmas Day and is delicious with fresh peas, fruity olive oil and torn fresh mozzarella - buffalo if possible, for it's creamy sweetness.
Ingredients
| 2 bunches | Asparagus |
| 500 g | Fresh peas, in their pods |
| 100 g | Buffalo mozzarella |
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Directions
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 with flaky sea salt and freshly ground black pepper.
