Recipe
Salad
Roasted Asparagus Caprese Salad (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. asparagus | ||
| 1 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| Salt and freshly cracked black pepper, as needed | ||
| 1 lbs. fresh mozzarella log, sliced into 12 slices | ||
| 3 vine-on tomatoes, sliced into 12 slices | ||
| 12 fresh basil leaves | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 2 tbsp. Hy-Vee Select balsamic glaze |
Directions
- Preheat the oven to 400 degrees.
- Snap off the woody ends of the asparagus where it naturally breaks and discard or save to make cream of asparagus soup.
- Spread the asparagus in a single layer on a baking sheet and drizzle with garlic-flavored olive oil. Season with salt and pepper.
- Roast for 12 to 15 minutes or until crisp tender. Set aside to cool to room temperature.
- To assemble salad, on an oval platter, alternate fresh tomato slices with fresh mozzarella slices and basil leaves around the perimeter of the plate to achieve a full circle.
- Lay roasted asparagus in the middle of the oval plate.
- Drizzle with extra-virgin olive oil and balsamic glaze and season with salt and fresh cracked black pepper.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 80mg
- Sodium: 180mg
- Total Carbohydrates: 8g
- Protein: 22g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 15%
0%
Iron 8%
0%
Calcium 60%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, April 15, 2016.