Roasted Asparagus Caprese Salad (Get Cooking)


Roasted Asparagus Caprese Salad (Get Cooking)

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Servings and Ingredients

Serves 4
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


  1. Preheat the oven to 400 degrees.
  2. Snap off the woody ends of the asparagus where it naturally breaks and discard or save to make cream of asparagus soup.
  3. Spread the asparagus in a single layer on a baking sheet and drizzle with garlic-flavored olive oil. Season with salt and pepper.
  4. Roast for 12 to 15 minutes or until crisp tender. Set aside to cool to room temperature.
  5. 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.
  6. Lay roasted asparagus in the middle of the oval plate.
  7. Drizzle with extra-virgin olive oil and balsamic glaze and season with salt and fresh cracked black pepper.

Nutrition facts


200 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 80mg
  • Sodium: 180mg
  • Total Carbohydrates: 8g
  • Protein: 22g

Daily Values

Vitamin A 35%
Vitamin C 15%
Iron 8%
Calcium 60%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, April 15, 2016.