Asparagus Salad

1 bunch Asparagus - trimmed, cut in 2-3 inch pieces
10-15 Cherry Tomatoes - halved
5-8 Mozzarella Balls - Pearl size - halved (optional)
6-8 basil leaves
Olive Oil
Balsamic Vinegar
Salt + Pepper

1. Blanch asparagus in boiling water for about 45 seconds to 1 minute, depending on its thickness.

2. In a bowl, mix the asparagus with cherry tomatoes and basil leaves.

3. Sprinkle with a tiny bit of olive oil and balsamic vinegar. Toss to coat.

4. Salt and pepper to taste.

5. Garnish with mozzarella cheese (if using)



Makes 4 side dish or 2 main course servings.