Asparagus Caprese Salad with Basil Gremolata

By cushey27

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

Details

Preparation time 5mins
Cooking time 10mins
Adapted from aberdeenskitchen.com

Preparation

Step 1

Instructions
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.

Instructions