CAPRESE SALAD WITH ASPARAGUS - Insalata Caprese for the WIN!

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has fewer calories, while string cheese is often more affordable.

olive oil

🥗Healthier: extra virgin olive oil

💰Cheaper: canola oil

Extra virgin olive oil is richer in nutrients, while canola oil is typically cheaper.

Rinse 2 bunches of asparagus and 12 vine ripened tomatoes in the sink.

Fill a large pot with cold water and a large bowl with cold water and ice.

Trim the very bottoms of the asparagus spears and cut them on an angle into thirds.

Place the asparagus into the pot of cold water and set it aside.

Cut the 12 vine ripened tomatoes into quarters and transfer them to a large salad bowl.

Slice the fresh mozzarella cheese and transfer the slices to the salad bowl with the tomatoes.

Chiffonade 8 to 12 fresh basil leaves and add them to the salad bowl.

In a small bowl, combine 1 tbsp of honey and 1 tbsp of aged balsamic vinegar using a whisk, then set aside.

Turn the heat on high under the pot of water with asparagus and wait for it to boil.

Once boiling, set a timer for 30 seconds and blanch the asparagus.

Immediately strain the asparagus into a colander and transfer it to the bowl of ice water to stop the cooking process.

Strain the asparagus again and transfer it to the salad bowl with the tomatoes, mozzarella, and basil.

Gently toss the salad to combine all ingredients.

Transfer the salad to a serving bowl or an attractive oval platter.

Drizzle with high-quality olive oil and the honey balsamic vinegar.

Sprinkle with black pepper and crunchy sea salt flakes.

Equipment Needed

Spice Level:

Allergens