Ingredients for Asparagus Bocconcini
- Fresh Asparagus
- Garlic
- 8 ounces bocconcini cheese (small balls)
- Kalamata Olive
- Virgin Olive Oil
- Vinegar
How to Make Asparagus Bocconcini
- Preheat oven to 400°F (190°C).
- Wash and snap off the tough ends of 1 pound asparagus spears. Lightly toss the asparagus with 1 tablespoon olive oil and 2-3 thinly sliced garlic cloves.
- Spread the asparagus in a single layer on a baking sheet. Roast for 5-7 minutes, or until tender-crisp.
- While the asparagus roasts, prepare the dressing: Whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- To assemble: Arrange the roasted asparagus on a serving platter. Top with 8 ounces of bocconcini cheese (small balls), 1/4 cup pitted Kalamata olives, and a sprinkle of fresh basil (optional).
- Drizzle the dressing generously over the salad.
- Serve immediately or chill for later. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
38g
Carbs
1g
