Place 2 cups arugula, 1/2 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.
Prepare an Asparagus Caprese Salad for your Easter meal or spring brunch! Fresh veggies such as basil, asparagus, and baby arugula bring all the springtime vibes to this dish. The best part? It's ready in just 25 minutes.
Servings and Ingredients
|2 c. baby arugula, loosely packed, plus additional for garnish|
|½ c. fresh basil, plus additional garnish|
|¼ c. Soirée grated Parmesan cheese|
|¼ c. Hy-Vee pine nuts, toasted|
|1 clove(s) garlic, crushed|
|¼ c. Gustare Vita extra virgin olive oil|
|½ tsp. kosher salt|
|¼ tsp. coarse-ground black pepper|
|1 c. Hy-Vee sweet grape tomatoes, halved|
|1 (8-oz.) pkg. Soirée fresh mozzarella cheese pearls, halved|
|¼ small red onion, thinly sliced|
|1 lbs. fresh asparagus, trimmed|
Things To Grab
- Hy-Vee nonstick cooking spray
- Food processor or blender
- Grill pan
- Serving platter
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.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 20mg
- Sodium: 370mg
- Total Carbohydrates: 5g
- Protein: 12g