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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
5g
Fat
38g
Carbs
1g
