Asparagus Caprese Salad with Basil Gremolata

This easy asparagus caprese salad recipe from Aberdeen’s Kitchen was a delicious side dish that reminded me of warm summer days, even though it’s cold and rainy outside. I was making a roasted chicken thigh recipe for dinner and wanted something light and tasty to serve on the side. Although I normally like my asparagus served warm, this asparagus caprese 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 thought it paired nicely with the chicken and lemon spaghetti.

Asparagus Caprese Salad with Basil Gremolata

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
• A handful of baby heirloom tomatoes, halved
• A handful of mini mozzarella balls
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Sea salt and freshly cracked pepper, to taste

How to Make an Asparagus Caprese Salad with Basil Gremolata

Combine the basil, parsley, lemon zest, and garlic in a bowl.

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 them 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 with olive oil and lemon juice. Season well with sea salt and freshly cracked pepper, to taste.

Serve and enjoy.