Last weekend we were invited to a friend's house for a bbq and I was asked to bring a vegetable dish. I had some baby asparagus and decided to make a twist on the traditional Caprese Salad - you know the one where the tomato, bocconcini and basil are layered.
I already had all the ingredients in my fridge and cupboard and it seemed to me that these flavours would work well together and I was right! This was super simple and really yummy.
Aspargus Caprese (this served 6 as a side dish)
2 bunches aspargus
1 clove garlic
8 basil leaves shredded
8 cherry tomatoes quartered
6 baby bocconcinni cut into chunks
olive oil about 1/3 cup
balsamic vinegar about 1/4 cup
(You could include some olives if you like them!)
1. Bring a large pot of boiling water to the boil. Toss in the aspargus and cook about 3 minutes till just tender.
2. While water is boiling put cold water in a large bowl with some ice-cubes. When asparagus just tender drain and throw in iced-water to stop cooking.
3. Meanwhile combine other ingredients in a bowl, adjust olive oil and balsamic to taste.
4. When aspargus is cold tun onto a platter and top with caprese mix.