May 23, 2018 1 min read
Asparagus was a bit late this year in many parts of the country so what better way to make up for lost time than with this updated summer classic? ☀️🍅🌿
6 oz. asparagus, ends trimmed
2 cups mini heirloom tomatoes or cherry tomatoes, halved
1 cup mozzarella balls
2 tbsp olive oil
2 tbsp basil, chopped
Salt and pepper to taste
1/4 cup balsamic vinegar
2 tbsp coconut or turbinado sugar
Heat balsamic vinegar in a small sauce pan until steaming. Whisk in sugar to dissolve. Continue to reduce until thickened. Remove from heat and pour glaze into a jar. Refrigerate 1 hour.
Heat 1 teaspoon of olive oil in a medium skillet over medium heat. Once oil is shimmering hot, add asparagus and sauté 5 minutes, rotating halfway through cooking. Chill asparagus on a serving plate 15 minutes.
In a mixing bowl, combine tomatoes, mozzarella, basil and olive oil. Season with salt and pepper. Stir to combine. Assemble salad over chilled asparagus and drizzle with balsamic glaze.
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