Mozzarella with asparagus, ham and horseradish foam


Ingredients for 4 servings:
400 g of Grande Napoli mozzarella
100 g of Easter ham
50 g of fresh asparagus
10 g of fresh grated horseradish
10 ml of olive oil
50 ml of Mu Cuisine sweet cream
100 ml of Refosco wine
10 g of sugar
salt, pepper


Strain the mozzarella, pour olive oil over it, add pepper and put it in the fridge. Caramelize the sugar on fat and pour the Refosco wine over it. Boil the asparagus in wine. The asparagus should remain firm (al dente). Cool down the asparagus and chop them to fine slices. Salt moderately the sweet cream and whip it. During whipping add the grated horseradish. If you prefer a milder horseradish foam, first pour salted boiling water over it. Thinly slice the ham and join all the ingredients in a decorative manner to make cold appetizers. Serve with dandelion salad or fresh chervil or any other spring lettuce.

Author: Borut Jakič