Asparagus Caprese Recipe

Prepare asparagus

Trim the woody ends from 12 asparagus spears (about 1–1.5 inches from the bottom). If spears are thick, slice each spear lengthwise into two thinner spears so they thread easily and cook evenly. Blanch the asparagus in a pot of boiling salted water for 1–2 minutes until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prepare marinade/dressing

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, zest and juice of 1 lemon (about 1 tablespoon juice), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning to preference.

Assemble skewers

Using 12 wooden skewers, thread onto each skewer: 1 piece of blanched asparagus (or 2 thin pieces folded if you halved thick spears), 2 cherry tomatoes, 2 mini mozzarella balls, and 2 fresh basil leaves, arranging ingredients in alternating order (for example: asparagus, tomato, mozzarella + basil folded, tomato, mozzarella). Aim for 4–6 items per skewer so components sit neatly.

Dress skewers

Place assembled skewers on a serving platter. Brush or lightly drizzle the lemon-olive oil dressing over each skewer, ensuring a light coating on tomatoes and mozzarella. Let rest 5 minutes for flavors to marry.

Finish and serve

Just before serving, drizzle about 3 tablespoons balsamic glaze over the skewers in a thin zigzag. Optionally sprinkle a pinch more salt and pepper to taste. Serve at room temperature as an appetizer or party finger food.