Asparagus Caprese Salad Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until tender-crisp.
• STEP 2.Drain the asparagus and immediately transfer to an ice bath to stop the cooking process.
• STEP 3.In a large bowl, combine the blanched asparagus, cherry tomatoes, fresh mozzarella, and basil leaves.
• STEP 4.Drizzle the salad with balsamic glaze and gently toss to coat all the ingredients.
• STEP 5.Serve the Asparagus Caprese Salad chilled and enjoy!

Cooking Tips

• Make sure to trim the tough ends of the asparagus before blanching.
• To make the balsamic glaze, simmer balsamic vinegar in a saucepan until it thickens and reduces by half.
• You can add some freshly ground black pepper and a sprinkle of sea salt for extra flavor.

Storage and Serving

• This salad is best served immediately after preparing.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a gentle toss to redistribute the dressing.