Asparagus Caprese Salad with a Crunchy Basil Topping
Asparagus Caprese with a Crunchy Basil Topping…for the win! Asparagus is everywhere when it comes to spring food, so I decided to marry it with the classic caprese flavors but elevate it up a bit! I added toasted breadcrumbs for some texture, fresh lemon juice for some brightness, and roasted the asparagus for some depth. It all comes together to create a lovely marriage of flavors. This recipe is easy to throw together for a last-minute side dish for a party or even a weeknight dinner.
Ingredients:
4 tablespoons olive oil, divided
1 cup panko breadcrumbs
1 garlic clove; minced
2 teaspoons lemon zest
1/2 teaspoon red pepper flakes; optional
1 cup fresh basil, roughly chopped
2 bunches of asparagus, preferably not too thick
8oz small mozzarella balls, aka ciliegine
8oz cherry tomatoes, cut in half or quarters depending on size
Thick balsamic for drizzling, can also use a “balsamic glaze”
Snap the asparagus so that the tough ends breaks off and place on a baking sheet. Drizzle with about 2 tablespoons of olive oil and a sprinkle of salt. Roast at 425 for about 8-10 minutes. Be careful not to overcook the asparagus…nothing is worse than overcooked asparagus. Once roasted, set aside to cool a bit. Place a medium-size pan over medium heat and about a tablespoon or so of olive oil. Place the breadcrumbs in the pan and continue to stir until they start to become golden. Add in the garlic and stir until fragrant, being careful not to brown the garlic, only about 30 seconds. I usually add in an extra tablespoon of olive oil at this point as well. Remove from heat, and pour into a separate bowl. Stir in the lemon zest and red pepper flakes. Add in the basil and toss together. Place the asparagus on a serving platter and top with the tomatoes and mozzarella. Drizzle the balsamic over the veggies and sprinkle the breadcrumbs over top. You will most likely not need all of the breadcrumbs. Serve! I like to serve this warm.