Asparagus Caprese Salad with Basil Gremolata

• Vegetarian
• Gluten free

• Produce

  • 1 lb Asparagus
  • 2 tbsp Basil, fresh leaves
  • 1 clove Garlic
  • 1 cup Heirloom cherry tomatoes
  • 1 tbsp Lemon, zest
  • 2 tbsp Parsley, fresh

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 8 oz Mozzarella balls

Found on aberdeenskitchen.com

Description

Ingredients

• 1 lb asparagus, woody ends trimmed
• 1 cup heirloom cherry tomatoes, halved
• 8 ounce mozzarella balls
• 2 tablespoons fresh basil leaves, minced
• 2 tablespoons fresh parsley, minced
• 1 tablespoon lemon zest
• 1 clove garlic, minced
• 2 teaspoons lemon juice
• 2 tablespoons olive oil
• salt and ground black pepper

Directions

• Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
• While asparagus is cooking, make the gremolata by combining the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
• Drain asparagus and rinse with cold water to stop the cooking process. Pat dry with a paper towel.
• Place asparagus on platter and top with tomatoes and mozzarella balls. Drizzle with olive oil and lemon juice and sprinkle gremolata mixture on top.
• Sprinkle a little salt and black pepper to taste. Serve with asparagus warmed or chilled.