Asparagus Caprese Salad…thanks, Kristen!


Everywhere I go I look for new and interesting dishes.  I told you before about how we go to the wonderful Bell’s every year for an Easter lunch.  Their beautiful backyard, old shady trees, great people and absolutely fabulous food.  While there were many pretty and tasty dishes, this one took my Top Prize this year.  Cutie Kristen brought it, and she said she just got it on line at a site called  So I will give you the basics, but you can pull it up yourself.  Just go to and look for Caprese Asparagus.  It is SO delish, and absolutely one of the pretties dishes I’ve ever seen.  The white platter really helped that too.

Preheat oven to 425 degrees.  On a large baking sheet, toss asparagus and olive oil and season with salt and pepper.  Push to one side of the sheet and cover with mozzarella.  On the other side of the sheet, toss cherry tomatoes with the same and bake about 20 minutes, or till the asparagus is tender and the cheese is melted.  Meanwhile, make balsamic glaze:  Combine 1/2 cup balsamic vinegar and 1/4 cup honey together and simmer till slightly reduced and a little thicker, about 15 minutes .  (should coat the back of the spoon).

Carefully place the asparagus on the platter, and arrange the tomatoes over.  Drizzle with  the glaze and sprinkle with lots of fresh basil.   DEELISH!!!

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