Mozzarella with seasonal grilled veggies

INGREDIENTS

• Mozzarella di buffala
• Green asparagus
• Arugula
• Cherry tomatoes
• Sun-dried tomatoes
• Parmesan cheese
• Basil
• Salt & pepper
• Olive oil

RECIPE

• Make the parmesan crisps by putting small handfuls of grated parmesan cheese on a baking sheet. Cook them in a 180°C oven until golden. Let them cool completely before removing them from the baking sheet
• Drizzle the cherry tomatoes with some olive oil and season with oregano, salt & pepper. Cook them in a 180°C oven until they burst open
• Clean the green asparagus and cook them in a pan with olive oil. If they're very thick you can blanch for 2 minutes in boiling water first. Season with oregano, salt & pepper
• Cut the mozzarella in a plate, garnish with sun-dried tomatoes, basil, salt & pepper and drizzle some olive oil on top 
• Serve with arugula