Ingredients for Asparagus Bocconcini
- 1 pound Fresh Asparagus spears
- 2-3 cloves Garlic, thinly sliced
- 8 ounces Bocconcini cheese
- 1/4 cup Kalamata Olives, pitted
- 3 tablespoons Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- A sprinkle of Fresh Basil (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Bocconcini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
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!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
38g
Carbs
1g
