Roasted Asparagus & Mozzarella Salad: A Simple, Elegant Spring Delight
When spring’s bounty hits peak season, there’s nothing better than a light, fresh salad that highlights the best of the harvest. Enter the Roasted Asparagus & Mozzarella Salad — a dish that’s as beautiful as it is delicious. With tender, caramelized asparagus paired with creamy mozzarella, this salad is a perfect balance of textures and flavors, making it an ideal starter, side dish, or light lunch.
Why This Salad Shines
Roasting asparagus enhances its natural sweetness and adds a subtle smokiness, making each bite more complex and satisfying. Paired with fresh mozzarella, the creaminess contrasts wonderfully with the slightly crisp-tender veggies. Tossed with a simple lemon vinaigrette or drizzle of olive oil and fresh herbs, this salad tastes like spring on a plate.
It’s effortless to prepare yet elegant enough for entertaining guests or serving at a weekend brunch.
Ingredients
1 bunch of fresh asparagus, trimmed
8 oz fresh mozzarella balls (bocconcini or ciliegine) or sliced mozzarella
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
Fresh basil or parsley, chopped for garnish
Optional: toasted pine nuts or walnuts for crunch
Instructions
Roast the asparagus: Preheat your oven to 425°F (220°C). Toss the trimmed asparagus with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 10–12 minutes, or until tender and slightly caramelized.
Prepare the dressing: In a small bowl, whisk together lemon juice, lemon zest, a pinch of salt, and a little more olive oil if desired.
Assemble the salad: Arrange roasted asparagus on a serving platter. Scatter mozzarella pieces on top, drizzle with the lemon dressing, and sprinkle with chopped herbs.
Add crunch (optional): Toast nuts lightly in a dry pan and sprinkle over the salad for added texture.
Serve: This salad is best served fresh and slightly warm or at room temperature.
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