EGG SALAD WITH MOZZARELLA, ASPARAGUS, CAPERS AND PESTO or INSALATINA CON UOVA, MOZZARELLA, ASPARAGI, CAPPERI E PESTO

This weekend has been a looong party, well it's not really true but still, there's been a lot of eating and some celebrating. Saturday was the birthday of the youngest daughter and as she is pretty young, there was a birthday cake with candles and singing and enjoyment all day long. A lot of biking and 'plinging' too, I can tell you that. Wish I could enjoy life as she does but somehow that capacity to live the small life has disappeared and I am stuck with this larger view on it all. And I find that life gets more and more cruel as it goes on. Not that I think that life is or has been cruel to me but as I proceed onwards in my life I see so many bad things happen to others that I never ever thought about when I was younger. But then- who said that life is supposed to be fair or that life is even good in itself, life just is and we interpret and live it as well as we can. Poor us.






EGG SALAD WITH MOZZARELLA, ASPARAGUS, CAPERS AND PESTO or INSALATINA CON UOVA, MOZZARELLA, ASPARAGI, CAPPERI E PESTO
4 servings

4 hard-boiled eggs
200 g/ 7 oz mozzarella
about 8 asparagus stalks
1-2 tblsp capers
3 tblsp pesto
3 tblsp extra-virgin olive oil

- Slice the hard-boiled eggs and dice the mozzarella.
- Clean the asparagus well and cut off the woody parts of the stalks. Then take a potato peeler or use a mandolin and start slicing the asparagus length wise into long thin slices. You can slice the stalks perpendicularly if you find that easier but it is important that the slices are this as the asparagus is raw.
- Put eggs, mozzarella, asparagus and capers in a bow.
- Mix pesto and oil and pour it over the salad, mix carefully and serve.