- 1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon white wine vinegar
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 3/4 cup cherry tomatoes, halved
- 2 (4 ounce) balls fresh mozzarella cheese, cubed
- 1 teaspoon chopped fresh basil
- Bring a pot of salted water to a boil over medium-high heat. Add asparagus and cook until soft, about 5 minutes. Drain and rinse under cold water. Drain well.
- Whisk mustard, balsamic vinegar, and white wine vinegar together in a small bowl. Add olive oil and whisk until well combined. Season with salt and pepper. Add a little bit of lukewarm water if dressing is too thick.
- Combine asparagus, tomatoes, and mozzarella in a bowl and drizzle with dressing. Mix well and sprinkle with basil.
08/07/2019
recipepes.com
asparagus caprese salad, recipe
PT15M
PT1H
5
455 calories
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