Asparagus Caprese Salad with Basil Gremolata
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Asparagus Caprese Salad with Basil Gremolata
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 tbsp fresh basil minced
- 1 tbsp fresh parsley minced
- 1 tbsp lemon zest
- 1 clove of garlic
- 1 bunch of asparagus wooden ends removed
- Handful of baby heirloom tomatoes halved
- Handful of mini mozzarella balls
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- Sea Salt and Freshly Cracked Pepper to taste
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Instructions
- Combine the basil, parsley, lemon zest, and garlic in a bowl.
- Bring a large pot of salted water to boil, then add the asparagus spears; cook for 2-3 minutes, depending on thickness, until crisp-tender.
- Immediately remove from the boiling water and plunge into a large bowl of ice water to stop the cooking process and to preserve the beautiful, bright green color.
- Once they are cool, place them on a towel to pat dry.
- Arrange the asparagus spears on the serving platter, then add the tomato halves and mozzarella balls.
- Sprinkle the gremolata on top of the veggies and cheese, then drizzle the olive oil and lemon juice.
- Season well with sea salt and freshly cracked pepper, to taste.
- Serve and enjoy.
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