Blanched Asparagus Caprese with Lemon-Basil Gremolata

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.

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.

In a small bowl, combine the finely minced basil, grated garlic, lemon zest, and 2 tablespoons 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.

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.

💡 Tip: Alternating the tomato and mozzarella slices creates a classic, beautiful presentation.

Spoon the fresh basil gremolata evenly over the salad. Drizzle with the remaining 1 tablespoon of olive oil and the balsamic glaze. Finish with a sprinkle of flaky sea salt and cracked black pepper just before serving.

💡 Tip: Do not salt the tomatoes too far in advance, or they will release too much water and dilute the dressing.