Grilled Asparagus & Caprese Salad

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We’re topping our grilled asparagus with fresh Caprese salad, coated in our rich Garlic Olive Oil, and our sweet yet tart Black Cherry Balsamic; a combo that’s been a favorite among our shop tasting experts! Recipe by: Taylor MacDougall
Dish Type:

Appetizer, Gluten Free, Grilled, Nut Free, Side Dishes, Vegetarian

Season:

Spring, Summer

Prep Time:

10 minutes

Cook Time:

15 minutes

Serves:

6

Ingredients

  • 1 bunch of asparagus, trimmed
  • 10oz package of grape tomatoes, sliced in half
  • 8oz of Mozzarella cheese pearls
  • 2 Tbsp + 2 Tbsp SOOC Garlic Olive Oil
  • 1 Tbsp + 1 Tbsp SOOC Black Cherry Balsamic
  • ¼ tsp + ¼ tsp SOOC Five Pepper Sea Salt
  • Cracked black pepper to taste
  • ¼ cup fresh basil, chopped

Products used: Black Cherry Balsamic Vinegar , Five Pepper Sea Salt , Garlic Olive Oil

Instructions

  • In a shallow baking dish, combine the trimmed asparagus with 2 Tbsp SOOC Garlic Olive Oil, 1 Tbsp SOOC Black Cherry Balsamic, ½ tsp SOOC Five Pepper Sea Salt, and cracked black pepper to taste. Toss to coat all asparagus stalks evenly.
  • In a medium sized bowl, make the caprese salad by tossing together the grape tomatoes, mozzarella, the rest of the SOOC Garlic Olive Oil, SOOC Black Cherry Balsamic, SOOC Five Pepper Sea Salt, and cracked black pepper to taste. Set aside in the refrigerator until needed.
  • Preheat a grill to medium-high heat. Carefully place the asparagus on the grill and turn occasionally for 5-6 minutes, until slightly charred. Remove from heat.
  • Arrange the asparagus on a serving plate, and top with the Caprese salad. Garnish with the chopped basil, and serve immediately.