This entry was posted on Monday, March 17th, 2008 at 6:32 pm and is filed under Appetizer Ideas, Grilled Recipes, Salads, Side Dish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 2 bunches medium asparagus (about 2 pounds) peeled and woody stems trimmed 2 tablespoons of extra-virgin olive oil 2 cups grape or cherry tomoatoes, halved 8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes 2 tablespoons chopped fresh parsley 1 teaspoon of grated lemon zest 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes freshly ground black pepper |
Grilled Asparagus with Tomato and Mozzarella Salad
Serves 4 to 6
Cooking Tip: To “peel” the asparagus just peel off some of the thick stalk.
Directions
Arrange the asparagus in a microwave-safe dish, cover with plastic wrap and microwave on high until crisp-tender, about 2 minutes. (You can also steam the asparagus if you don’t want to microwave it). Brush asparagus with 1 tablespoon of olive oil and set aside.
Toss tomatoes and mozzarella cheese in a large both with the remaining 1 tablespoon of olive oil, parsley, lemon zest, lemon juice, salt, red pepper flakes, and black pepper.
Heat a grill pan over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswide and arrange as desired. Place salad in the middle of serving dish. Be creative with it!
Cooking Tip: This is a great appetizer or side dish.
