Asparagus Bocconcini Recipe

This simple yet elegant Asparagus Bocconcini Salad is a crowd-pleaser! Ready in under 20 minutes, this recipe features tender roasted asparagus, creamy bocconcini cheese, and briny olives, all tossed in a bright vinaigrette. Perfect as a light lunch, side dish, or appetizer.

Prep Time 10 mins
Cook Time 15 mins
Calories 281 kcal
Protein 21g
Rating 5.0 (3 Reviews)
Asparagus Bocconcini 53

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Asparagus Bocconcini

  • Fresh Asparagus
  • Garlic
  • 8 ounces bocconcini cheese (small balls)
  • Kalamata Olive
  • Virgin Olive Oil
  • Vinegar

How to Make Asparagus Bocconcini

  1. Preheat oven to 400°F (190°C).
  2. 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.
  3. Spread the asparagus in a single layer on a baking sheet. Roast for 5-7 minutes, or until tender-crisp.
  4. 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.
  5. 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).
  6. Drizzle the dressing generously over the salad.
  7. Serve immediately or chill for later. Enjoy!

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

5g

Fat

38g

Carbs

1g