Asparagus Caprese

 

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.

 

Enjoy!