Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
30 min
Instructions
Step 1
Cook the capellini in boiling salted water according to the package instructions, then transfer to ice water and drain well.
Step 2
Quarter the cherry tomatoes and place them in a bowl. Add Kayanoya Original Vegetable Stock Powder, olive oil, and micro tomatoes, and mix well.
Step 3
Add the drained capellini to the bowl and toss to combine. Serve in dishes, and garnish with basil and Parmesan cheese.
