Caprese[ish] Stack Salad with Asparagus

You’re going to want to add this to your menu, and soon. It's crazy good. Quick and simple. And makes a very pretty plate. 

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I’ll explain the "ish" first. There’s no basil in this. Honestly, I totally forgot to pick it up and decided to stick with just the spinach spring mix I got. I've had caprese salad before and didn’t miss the basil this time. But I’m sure this recipe is delicious both ways.

What you’ll need:

• Large meaty tomato

• Bunch of asparagus

• Fresh mozzarella

• Spinach/spring mix

• Balsalmic dressing (or balsalmic vinegar and olive oil blend)

• Olive oil

• Salt and pepper

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Preheat your oven to 350 degrees and prepare your asparagus. Trim the woody bottoms off and place in a baking dish. Drizzle with olive oil and season with salt and pepper. They’ll need 10-15 minutes to get tender. 

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While they’re cooking, you’ve got plenty of time to get the rest of the ingredients ready. Told you it was quick ;). Slice the tomatoes and mozzarella – about the same width. And keep in mind you’ll need three or four slices of tomato (I used three) and two of the cheese, per portion.

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Make a nice sized bed of the spring mix on the plate and drizzle with your dressing. In a few minutes your asparagus will be ready and you can start building your caprese stacks.

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Ready? Good. Time to stack! You can layer them any way you like and drizzle some more. I’ll show you how I did mine...

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I did two layers of asparagus, two of cheese, and three tomato. 

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Oh man, looking at these pictures is making me want to eat them again tonight. They we SO good, and fun to cut into. Even my husband said they were “very tasty.” And when it comes to something made mostly of vegetables, that’s high praise!

Hope you love'm :).

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