Serving platter of Asparagus Caprese Salad

Hands On:

15 minutes

Total Time:

25 minutes

Serves:

Ingredients

2 cups baby arugula, loosely packed, plus additional for garnish
½ cup fresh basil, plus additional garnish
¼ cup Soirée grated Parmesan cheese
¼ cup Hy-Vee pine nuts, toasted
1 clove(s) garlic, crushed
¼ cup Gustare Vita extra virgin olive oil
½ tsp kosher salt
¼ tsp coarse-ground black pepper
1 cup Hy-Vee sweet grape tomatoes, halved
1 (8-oz.) pkg. Soirée fresh mozzarella cheese pearls, halved
¼ small red onion, thinly sliced
1 lb fresh asparagus, trimmed

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Preparation

Place 2 cups arugula, ½ cup basil, Parmesan cheese, pine nuts, and garlic in a food processor or blender. Cover and process or blend until finely chopped. With the motor running, gradually add olive oil until well combined. Stir in salt and pepper.

Combine tomatoes, mozzarella, and onion in a medium bowl. Add 2 tablespoon arugula pesto; gently stir to combine.

Heat a grill pan over medium-high heat. Spray asparagus with nonstick spray. Grill 6 to 8 minutes or until crisp-tender, turning occasionally.

Arrange asparagus on a serving platter. Spoon tomato mixture over asparagus. Garnish with additional basil leaves and fresh arugula, if desired. Serve with remaining arugula pesto.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		43
% Daily Value*
Total Fat: 4g		5%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 3mg		1%
Sodium: 62mg		3%
Total Carbohydrate: 1g		0%
	Dietary Fiber: 0g	1%
	Sugars: 1g	1%
Protein: 2g		4%