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Blanched Asparagus Caprese with Lemon-Basil Gremolata
Blanched Asparagus Caprese with Lemon-Basil Gremolata
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15m
Prep
5m
Cook
4
Servings
1.1K+
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A vibrant spring-inspired twist on the classic Italian Caprese. Tender-crisp blanched asparagus spears are layered with ripe heirloom tomatoes, creamy fresh mozzarella, and finished with a bright, citrusy basil-garlic gremolata.
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Ingredients
- ✓0.5 kg fresh asparagus
- ✓2 medium heirloom tomatoes
- ✓227 g fresh mozzarella cheese
- ✓120 ml fresh basil leaves
- ✓1 clove garlic
- ✓15 ml lemon zest
- ✓45 ml extra virgin olive oil
- ✓15 ml balsamic glaze
- ✓0.5 tsp flaky sea salt
- ✓0.3 tsp freshly cracked black pepper
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Instructions
1
Bring a large skillet or pot of salted water to a boil. Prepare an ice bath in a large bowl nearby.
💡
Tip:Adding plenty of salt to the boiling water seasons the asparagus from the inside out.
2
Drop the asparagus spears into the boiling water and blanch for 2 to 3 minutes until tender-crisp and bright green. Immediately transfer them to the ice bath to stop the cooking process, then drain and pat dry thoroughly.
💡
Tip:Ensure the asparagus is dry so the olive oil and gremolata cling to the stalks.
3
In a small bowl, combine the finely minced basil, grated garlic, lemon zest, and 30 ml of extra virgin olive oil. Mix well to create the gremolata, and season with a pinch of salt.
💡
Tip:Mincing the ingredients very finely ensures a balanced flavor in every bite.
4
On a large serving platter, arrange the blanched asparagus spears in a single layer. Shingle the sliced tomatoes and fresh mozzarella on top of or alongside the asparagus.
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Tip:Alternating the tomato and mozzarella slices creates a classic, beautiful presentation.
5
Spoon the fresh basil gremolata evenly over the salad. Drizzle with the remaining 15 ml of olive oil and the balsamic glaze. Finish with a sprinkle of flaky sea salt and cracked black pepper just before serving.
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Tip:Do not salt the tomatoes too far in advance, or they will release too much water and dilute the dressing.
📝Chef's Notes
This salad is best served immediately while fresh. If you want to prepare ahead, you can blanch the asparagus and mix the gremolata up to 4 hours in advance, storing them separately in the refrigerator. Assemble just before serving.
spring salad
gluten-free
vegetarian
healthy side
easy appetizer
fresh herbs
asparagus caprese
basil gremolata
spring caprese salad
Yumzy Culinary Collection
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