And fitting for the spring, we've got a light and easy recipe for you to follow. You're going to just love it: lukewarm asparagus peach salad.

This is what you'll need (ingredients for 4 persons):

    • 750 g white asparagus
    • Salt, sugar, pepper, clarified butter
    • 3 peaches
    • 100 g young spinach leaves
    • 250 g buffalo mozzarella cheese
    • ½ bunch of chives
    • 4 TB white wine vinegar
    • 1 tsp fig mustard
    • 1-2 tsp maple syrup


Peel the asparagus, cut off the ends of the stems and cook for 10 minutes in salt water with a pinch of sugar added until al dente. In the meantime, wash the peaches, cut in half, remove stones and cut into slices.

Wash the spinach and chop the chives. Take the asparagus out of the water and allow to drain well.

Add the clarified butter to the grilling pan and sauté the asparagus and peach slices in portions, then cut the asparagus into pieces. Tear off pieces of mozzarella. Make the vinaigrette by mixing together the vinegar, mustard and maple syrup, seasoning with salt and pepper to taste. Add the oil and chopped chives. Mix the spinach, peaches, asparagus, mozzarella and vinaigrette together and gently toss. Serve immediately and enjoy with fresh crispy baguette.

Bon appetit!