Let’s make today a salad day. Spring time calls for fresh produce and lemony flavors so how about a 10 Minute Asparagus Caprese Salad with Basil Gremolata ? Yes? Excellent.
Seriously though, 10 minutes!!! This delicious, colorful dish takes only 10 minutes to make. Throw some trimmed asparagus in a pot of boiling water, cook for about 3-4 minutes, drain and rinse under cold water, and assemble your salad. Done!
I loaded this Asparagus Caprese Salad with some mozzarella balls, heirloom cherry tomatoes for color, lemon and olive oil then topped and with a fresh herb Gremolata. What is a Gremolata you ask? A super snazzy way of saying minced parsely, lemon and garlic mixed together. I added some minced basil to get give the salad more of a caprese feel along with the mozzarella and tomato.
Delicious, super pretty, and ridiculously easy to make, Asparagus Caprese Salad with Basil Gremolata is perfect as a side dish for dinner get togethers and all those outdoor patio parties coming up this season. Remember, just 10 minutes and you’re salad is set!
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!
- 1 lb asparagus, woody ends trimmed
- 1 cup heirloom cherry tomatoes, halved
- 8 ounce mozzarella balls
- 2 tablespoons fresh basil leaves, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- salt and ground black pepper
- Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
- While asparagus is cooking, make the gremolata by combining the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Drain asparagus and rinse with cold water to stop the cooking process. Pat dry with a paper towel.
- Place asparagus on platter and top with tomatoes and mozzarella balls. Drizzle with olive oil and lemon juice and sprinkle gremolata mixture on top.
- Sprinkle a little salt and black pepper to taste. Serve with asparagus warmed or chilled.