Fresh asparagus is rarely paired with the classic caprese salad. However, we gave it a whirl and found when the asparagus is peeled into ribbons, it adds a sophistication that is welcome and delicious.
- 12 stalks Fresh, wild asparagus, peeled lengthwise into thin strips
- 6 medium Heirloom or vine ripened tomatoes, sliced
- 1 cup Small fresh mozzarella balls
- 2 tsp. Extra virgin olive oil