Spring Asparagus Caprese
Servings 4
Ingredients
- 1 lb asparagus, trimmed
- 3 tbsp lemon juice
- 2 tsp maple syrup or honey
- ½ tsp kosher salt
- 1 bunch radishes, into ½-inch thick wedges or thinly sliced (about 2 cups)
- 12 oz fresh mozzarella, torn or chopped into bite-sized pieces (about 2 ½ cups)
- 1 cup loosely packed fresh basil, mint, and/or dill, chopped or torn into pieces
- Olive oil
- Black pepper
Items you can prep ahead (optional)
- Trim the woody ends off of 1 lb asparagus
- Blanch asparagus
- Cut 1 bunch radishes into ½-inch thick wedges or thinly slice (about 2 cups)
- Tear or chop 12 oz fresh mozzarella into bite-sized pieces (about 2 ½ cups)
- Prep 1 cup loosely packed fresh basil, mint, and/or dill
Instructions
- Bring a large pot of water to a boil (enough water to cover the asparagus). Fill a large bowl with cold water and ice to create an ice bath. Once the water is boiling, add the asparagus and let it cook for 1 minute (or if your asparagus is super thick, 1-2 minutes). Immediately transfer to the ice bath for 4 minutes. Remove and slice into 1-inch pieces.
- In a large bowl (you can just use the same bowl as the ice bath, just dry it first), whisk together the lemon, maple or honey, and salt.
- Add asparagus, radishes, mozzarella, and herbs and toss to coat. Transfer to a large plate or platter. Drizzle generously with your best olive oil, sprinkle with some salt (use flaky salt if you have it) and black pepper.
Notes
Substitutions:
- To make vegan, skip the mozzarella and substitute with chopped avocado.
- Easily substitute the radish with thinly sliced fennel or snap peas.
- Use shaved parmesan cheese in place of mozzarella.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- You can eat right out of the fridge, but salads always taste best closer to room temp so I suggest letting it sit out for a bit. Squeeze some more lemon over top and drizzle with more olive oil.
- Enjoy as a side to any protein!