I kind of made this up…and it’s amazing! I love spring/summer produce! It’s fresh, colorful, beautiful, and delicious! I decided to add asparagus to a classic caprese salad, and it’s divine!
This recipe is incredibly easy because you are really only cooking 2 things! Everything else is just prepping and assembling!
Roasted Asparagus Caprese Salad
1 bunch of asparagus, trimmed
2 cloves garlic, minced
1/2 tsp kosher salt
1/4 cracked black pepper
2 tbsp extra virgin olive oil
1/2 cup balsamic vinegar
2 Heirloom Tomatoes, sliced
1 6 oz ball fresh mozzarella cheese, sliced
Preheat oven to 400 degrees. Place trimmed asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper and sprinkle minced garlic. Lightly toss asparagus to coat with oil and seasoning. Please in oven and roast for 10-15 minutes.
While asparagus is roasting, pour balsamic vinegar in a small pot over medium-low heat. Reduce vinegar until it becomes slightly thick. Reduction should coat the back of a spoon. Be careful not to reduce too much. Reduction will not drizzle if it’s become over reduced.
Prepare other ingredient while cooked ingredients are cooking.
Place roasted asparagus on a serving platter. Lay one row of tomato slices at the bottom of the asparagus. Lightly season with salt and pepper. Top the tomato slices with a bowl of mozzarella slices. Continue with another layer of tomato slices (season), then another later of mozzarella.
Finish by drizzling balsamic reduction on top of entire dish.