Asparagus Caprese Salad with Basil Gremolata
This asparagus caprese salad was a delicious side dish that reminded me of warm summer days even though it’s cold and rainy outside. I was making a baked chicken thigh recipe for dinner and wanted something light and tasty to serve on the side. I ran across this recipe on Aberdeen’s Kitchen that looked fresh, healthy, and delicious. Although I normally like my asparagus served warm, this salad was a nice change. The gremolata added a ton of flavor and I loved the lemony kick. We all enjoyed the asparagus caprese salad and it disappeared quickly.
How to Make an Asparagus Caprese Salad with Basil Gremolata
Add the basil, parsley, lemon zest, and garlic together in a bowl and mix until well combined.
Bring a pot of salted water to boil then add the asparagus spears; cook for 2-3 minutes, depending on thickness, until crisp-tender. Immediately remove from the boiling water and plunge into a large bowl of ice water to stop the cooking process and to preserve the beautiful bright green color. Once they are cool, place on a towel to pat dry.
Arrange the asparagus spears on the serving platter then add the tomato halves and mozzarella balls.
Sprinkle the gremolata on top of the veggies and cheese then drizzle the olive oil and lemon juice on top. Season well with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
Ingredients
- 2 tbsp fresh basil minced
- 1 tbsp fresh parsley minced
- 1 tbsp lemon zest
- 1 clove of garlic
- 1 bunch of asparagus wooden ends removed
- Handful of baby heirloom tomatoes halved
- Handful of mini mozzarella balls
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- Sea salt and freshly cracked pepper to taste
Instructions
- Add the basil, parsley, lemon zest, and garlic together in a bowl and mix until well combined.
- Bring a pot of salted water to boil then add the asparagus spears; cook for 2-3 minutes, depending on thickness, until crisp-tender.
- Immediately remove from the boiling water and plunge into a large bowl of ice water to stop the cooking process and to preserve the beautiful bright green color.
- Once they are cool, place on a towel to pat dry.
- Arrange the asparagus spears on the serving platter then add the tomato halves and mozzarella balls.
- Sprinkle the gremolata on top of the veggies and cheese then drizzle the olive oil and lemon juice on top.
- Season well with sea salt and freshly cracked pepper, to taste.
- Serve and enjoy.
Put mozzarella on it and you have me. Looks like a delicious way to fix asparagus.
i don’t mind asparagus, but it isn’t my favorite veggie. applying the caprese combo is a great way to make it more appealing (and pretty!)!
This looks so springy…wish I could still find green asparagus at this time of year..yum!