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


  • 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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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.
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.

Nutrition Facts

Serves: 6
Amount Per Serving
% 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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