ingredients:

• 8 white asparagus

• 8 green asparagus

• 1 pomegranate

• 10 yellow cherry tomatoes

• 1 burrata or mozzarella

• 1 bunch of basil

• 1 cucumber

• 1 bunch of parsley

• 1 lemon

• salt & pepper

Method of preparation:

• Peel all the asparagus.

• Bake the asparagus in a frying pan with a dash of oil until they are golden brown.

• Cut the pomegranate in half and remove all the seeds by tapping the peel with a spoon.

• Halve the cherry tomatoes and apply some salt and pepper.

• Cut the burrata or mozzarella in 12 pieces and apply some pepper and salt as well.

• Blend the basil, cucumber, parsley and add lemon juice, salt and pepper.

• Sif the mixture.

Serving the dish:

• Place the asparagus at the top of the plate, add the pomegranate and tomatoes on top.

• The pieces of burrata or mozzarella go around the asparagus.

• As the finishing touch, the green herb gazpacho is poured at the bottom of the plate.