Classic Asparagus Caprese
An elegant yet quick dish combining tender asparagus, creamy mozzarella, and fresh tomatoes, all drizzled with olive oil and balsamic vinegar.
Ingredients
Vegetables
- 1 bunch Asparagus, woody ends trimmed Thin-to-medium stalks work best.
- 2–3 medium Tomatoes, sliced Heirlooms add visual interest; cherry tomatoes are great halved.
Dairy
- 8–10 oz Fresh mozzarella, sliced into rounds Buffalo or whole-milk mozzarella preferred.
Herbs & Condiments
- a small handful Fresh basil leaves, whole or torn Essential for flavor.
- to taste Extra-virgin olive oil For finishing.
- to taste Balsamic vinegar Plain or reduction for a syrupy drizzle.
- to taste Flaky salt Finishing salt if available.
- to taste Freshly ground black pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus.
- Blanch the asparagus for 2–3 minutes until bright green and just tender.
- Immediately transfer the asparagus to an ice bath to stop cooking and preserve the color. Pat dry with paper towels.
- Slice the fresh mozzarella into even rounds about 1/4–1/2 inch thick. Slice tomatoes to match or halve cherry tomatoes.
Assembly
- On a serving platter, arrange asparagus spears in a single layer.
- Alternate slices of mozzarella and tomato alongside the spears or stack in rows.
- Tuck fresh basil leaves between the pieces.
- Drizzle generously with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper.
- Serve immediately at room temperature for best flavor.
Notes
Store any leftovers in an airtight container in the refrigerator and eat within 24 hours for best texture. Do not freeze the assembled salad.