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Asparagus Caprese Salad with Gremolata Recipe
How to Make Asparagus Caprese Salad with Gremolata
Method
Wash asparagus and cut off the woody ends. Place the asparagus in a pot of boiling salted water and cook for approximately 3 minutes. Plunge into iced water to cool and preserve its bright colour. For the gremolata, mix the parsley, lemon zest and garlic together and stir with a fork, until combined. Add the olive oil and season with salt and ground black pepper. Using a large mixing bowl, add the cooled asparagaus, cut baby tomatoes and bocconcini cherries. Add half of the gremolata and stir to combine. Add lemon juice and olive oil to taste and season again with salt and ground black pepper, to taste. Place onto a serving platter and spoon the remaining gremolata on top.
