- 14 pcs. stalks from asparagus
- 2 handful of cherry tomatoes
- 3 tbsp. olive oil
- 2 handful of field salad
- 1 pcs. buffalo mozzarella
- 2 tbsp. good green pesto
- 1 pose Earth Control croutons with whole wheat
- Salt & pepper
Rinse and cut asparagus in half. Put them on a pan along with tomatoes and olive oil. Sprinkle with salt and pepper, and grill for 5-6 minutes.
Rinse the field salad and place it on a plate with grilled asparagus and tomatoes on top.
Tear buffalo mozzarella in slices and spread over the salad along with green pesto.
Sprinkle the crispy whole wheat croutons over the salad just before serving.