April Recipes

Asparagus Caprese Salad

30 Minutes Or Less Badge
Vegetarian Badge
Serving platter of Asparagus Caprese Salad
Hands On:
15 minutes
Total Time:
25 minutes
Serves:
6

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

1
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.
2
Combine tomatoes, mozzarella, and onion in a medium bowl. Add 2 tablespoon arugula pesto; gently stir to combine.
3
Heat a grill pan over medium-high heat. Spray asparagus with nonstick spray. Grill 6 to 8 minutes or until crisp-tender, turning occasionally.
4
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:260
% Daily Value*
Total Fat: 22g 28%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 370mg 16%
Total Carbohydrate: 5g 2%
Dietary Fiber: 2g 7%
Sugars: 3g 6%
Protein: 12g 24%

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