Ingredients
Serves 2
- 1 bunch of asparagus
- 1 large fennel bulb, thinly sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 small fresh red chilli, deseeded and finely chopped
- 100ml olive oil
- 100g baby spinach
- juice of 1 lemon
- 2 balls of Toonsbridge mozzarella
Method
- Preheat the oven to 200°C.
- Snap the woody stems off each asparagus spear and discard.
- Put the asparagus in a roasting tin with the fennel, onion, garlic and chilli. Drizzle over the oil, tossing to coat everything evenly.
- Roast in the oven for 12–15 minutes, depending on the size of your asparagus, turning once or twice during cooking. Everything should be slightly charred.
- Remove the tin from the oven. Immediately add the spinach, lemon juice and some salt and pepper and stir together thoroughly.
- Serve on warm plates with the mozzarella artfully torn on top.
