Spring Caprese Salad with Buffalo Cheese
Directions
Warm a cast iron skillet over medium heat.
Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper.
Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.
Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.
Place the snap peas in the boiling water for approximately 2 min to blanch them.
Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.
Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.
Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.
Add a drizzle of olive oil, freshly cracked black pepper, and salt. Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.
Cover and place in the fridge until you're ready to serve.
Directions
Warm a cast iron skillet over medium heat.
Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper. Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.
Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.
Place the snap peas in the boiling water for approximately 2 min to blanch them.
Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.
Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.
Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.
Add a drizzle of olive oil, freshly cracked black pepper, and salt.
Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.
Cover and place in the fridge until you're ready to serve.
Directions
Directions
Warm a cast iron skillet over medium heat.
Add a drizzle of olive oil and prepared asparagus. Season with salt and pepper.
Cook for 8-10 min, or until just tender and slightly browned. **A good tip is to bend the asparagus, where it breaks in half is where you should trim and discard the woody ends.
Fill a large pot or pan with water and place over high heat. Also prepare a bowl full of ice and cold water.
Place the snap peas in the boiling water for approximately 2 min to blanch them.
Once done, use a slotted spoon to remove the peas and immediately drop into the ice water bowl to stop the cooking.
Remove the buffalo mozzarella and cut into ½ inch thick pieces arranged on a plate.
Top the Casara buffalo with peas and asparagus, olives, fresh basil, and greens.
Add a drizzle of olive oil, freshly cracked black pepper, and salt. Serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper.
Cover and place in the fridge until you're ready to serve.
