It's Summertime Summertime Sum Sum Summertime....

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What a perfect way to brighten up any dinner, luncheon or Sunday brunch! Light and lively ingredients make this salad perfect anytime really, but in the dead of winter....Perfection!

Stacked Caprese Salad with Asparagus

Ingredients

1 very large, ripe tomato

1 large ball of buffalo mozzarella

1 bunch of asparagus

Fresh basil

1 Tbsp capers, drained and rinsed

balsamic vinegar

lemon infused olive oil

sea salt and fresh ground black pepper, to taste

microgreens for garnish

Directions

As always, first things first. You need to cook the asparagus so get a pot of water, add some salt and place over high heat to bring it to a boil.

To keep the asparagus a colorful green, add a pinch of baking soda to the water.

While you are waiting for the water to boil, prep the asparagus. Start by taking a spear and bend it until it snaps.

The point below where it snaps to the cut end is “woody,” fibrous and tough. Don’t use this part of the asparagus. Use the spear above the snapping point. Now, if you choose, you can snap all of the spears. I don’t. I line up the point of the spear with the remaining spears and simply cut off the bottom, non-useable portion.

When the water comes to a boil, add the asparagus spears.

Cook the asparagus for roughly 2 minutes. You still want it to be firm and somewhat al dente. Remove asparagus from pot and shock in ice water to stop the cooking and chill the asparagus.

Now, slice the tomato. You want slices roughly 1/2 inch thick.

Then, slice the mozzarella. You want it roughly the same size as the tomato slices.

Now, assemble your salad. Begin by placing a tomato slice on a plate and seasoning it with a little sea salt.

Next, add some basil leaves.

Place a slice of mozzarella on top of the basil and season with freshly ground black pepper.

Place another tomato slice on top of the mozzarella, again seasoning with sea salt.

Place asparagus spears on top of tomato slice alternating direction.

Season the asparagus spears with sea salt.

Now, drizzle with a little lemon infused olive oil

Add a slice of mozzarella on top of asparagus spears, season with black pepper and layer more basil leaves.

Top with final slice of tomato.

Season with salt and black pepper then garnish with micro greens.

Drop little drops of balsamic vinegar on serving plate.

Drizzle a little lemon infused olive oil on the plate

Cut the salad stack in half cross-wise against the asparagus spears, place halves on plate and arrange.

Add the capers and serve!

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