We are now fully submerged in spring, and I don’t know about you, but I’m absolutely loving it! I’ve been enjoying all of the spring eats, like rhubarb and asparagus. Today, I’m sharing with you one of my very favorite asparagus recipes: Asparagus Caprese Salad.
Caprese salad, traditionally, is a simple mix of fresh mozzarella, bright red tomatoes, aromatic basil, a quick drizzle of olive oil and balsamic vinegar, if you prefer, and a sprinkle of salt and freshly cracked black pepper. I added asparagus not only because it’s in season for such a short period of time and I love it, but because it provides the salad with a ton of nutrition and gives it even more color and texture.
P.S. this salad would also be amazing with homemade pesto drizzled on top!
This will be the perfect salad to serve this weekend if you’re hosting or attending potlucks and barbecues or enjoying the first camping trip of the season! Enjoy!Print
An upgraded caprese salad made with asparagus, fresh mozzarella, tomatoes, basil, olive oil and balsamic vinegar.
- 1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry or grape tomatoes, halved
- 8 oz. fresh mozzarella balls
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- ¼ tsp. kosher salt
- ¼ tsp. freshly cracked black pepper
- 3–4 fresh basil leaves, chiffonade
- Bring a large pot of water to a boil. Cook asparagus 3-4 minutes. Transfer using a slotted spoon to a bowl of ice water and keep submerged 1-2 minutes. Transfer to a plate lined with paper towel, then transfer to a serving bowl or platter. Add tomatoes and mozzarella balls to the bowl or platter.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt and black pepper. Drizzle dressing over the asparagus, tomatoes and mozzarella. Sprinkle basil over salad and additional salt and freshly cracked black pepper, if desired. Serve immediately.
Cooking Tip: The process of boiling the asparagus for a short period of time, then dropping it into ice water is called blanching and shocking. It helps give vegetables a slightly tender, crisp texture and bright green color.
Substitution Tip: For a classic caprese salad, leave out the asparagus.
- Serving Size: 1/6 of recipe
- Calories: 155
- Sugar: 2g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 27mg
Keywords: caprese, asparagus, salad, spring, low carb