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Asparagus Caprese Salad with Basil Gremolata
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Asparagus Caprese Salad with Basil Gremolata

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Servings: 4
Course: Side Dish, Salad
Cuisine: Italian

Ingredients

  • 2 tbsp basil minced, fresh
  • 1 tbsp parsley minced, fresh
  • 1 tbsp lemon zest
  • 1 clove garlic
  • 1 asparagus wooden ends removed, bunch
  • heirloom tomato halved, baby, handful
  • mozzarella mini balls, handful
  • 1 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked

Instructions

    Cup of Yum
  1. Combine the basil, parsley, lemon zest, and garlic in a bowl.
  2. 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.
  3. 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.
  4. Once they are cool, place them on a towel to pat dry.
  5. Arrange the asparagus spears on the serving platter, then add the tomato halves and mozzarella balls.
  6. Sprinkle the gremolata on top of the veggies and cheese, then drizzle the olive oil and lemon juice.
  7. Season well with sea salt and freshly cracked pepper, to taste.
  8. Serve and enjoy.