Asparagus Mozzarella and Tomato Caprese Salad

Begin by blanching the asparagus. To do this, bring a large pot of water to boil – you want enough water to cover the asparagus. Once the water is boiling, add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Be careful not to overcook the asparagus as it should maintain a bit of crunch.

Once your asparagus is cooked, immediately transfer it to an ice bath to halt the cooking process, a tip I've learned over the years to retain its vibrant color and firm texture.

In a large bowl, combine the chilled asparagus, halved grape tomatoes, fresh mozzarella balls. I prefer using grape tomatoes because they're sweeter and juicier, enhancing the overall flavor profile.

Accurately tear the fresh basil leaves and add them to the mix. Tearing rather than cutting the basil helps release more of its fragrant oils, a great subtle twist for a stronger basil flavor.

Drizzle the salad with olive oil, sprinkle with salt and pepper, and toss it well to combine.

Just before serving, finish off your salad with a generous drizzle of balsamic glaze. The sweetness of the glaze complements the freshness of the salad components beautifully.