Why not give caprese salad an upgrade while asparagus is still in season? Fresh asparagus, tomatoes, and mozzarella get tossed with basil and olive oil for something that feels lighter and more interesting than the standard tomato-mozzarella plate. The asparagus can go in raw if the spears are thin, or blanch them briefly for thicker stalks. Either way, it takes about ten minutes.
The olive oil ties everything together, but basil is what makes this version feel different from a regular caprese. Tear the basil leaves by hand rather than chopping them so they release their fragrance without bruising into dark streaks across the mozzarella. One of my favorite things we make in spring before the asparagus disappears.
Tips for an Asparagus Caprese
Choose the Right Asparagus
Thin asparagus spears work best raw in this salad. Shave them with a vegetable peeler into ribbons for a different texture, or snap them into bite-sized pieces. Thick spears need a quick blanch so they are tender enough to eat alongside the soft mozzarella. 
Look for firm, bright green spears with tight tips. Limp or dried-out asparagus will not have the snap you need in a raw or barely-cooked salad.
Use Fresh Mozzarella at Room Temperature
Take the fresh mozzarella out of the refrigerator 20 minutes before assembling. Cold mozzarella is rubbery and bland. At room temperature, it turns soft and milky, which is when it pairs best with the asparagus and tomatoes.
Tear the mozzarella by hand into rough pieces rather than slicing it. Torn edges soak up more olive oil and create uneven surfaces that catch bits of basil and tomato.
End-Of-Spring Asparagus Caprese Salad
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This asparagus caprese salad combines fresh asparagus, tomatoes, mozzarella, and basil for a refreshing dish perfect for the transition from spring to summer.
Ingredients
- 1 bunch (1 lb/450g) fresh asparagus, trimmed
- 2 medium ripe tomatoes, sliced
- 8 oz (225g) fresh mozzarella, sliced or torn
- 8-10 fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions
- Combine fresh asparagus, tomatoes, mozzarella, and basil in a bowl.
- Drizzle with olive oil and toss gently to combine.
- Optionally, add a splash of balsamic vinegar for extra flavor.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
Frequently Asked Questions
Can I add balsamic vinegar?
Yes. A light drizzle of balsamic vinegar or a balsamic glaze adds acidity that pairs well with the tomatoes and mozzarella. Use it sparingly so it does not overpower the olive oil and basil.
What tomatoes work best?
Ripe, in-season tomatoes make the biggest difference. Cherry tomatoes halved or heirloom varieties sliced thick both work. Avoid out-of-season tomatoes since they tend to be mealy and flavorless.
How far ahead can I make this?
Assemble no more than 30 minutes before serving. The salt in the olive oil draws moisture from the tomatoes, and the asparagus and basil start to wilt. If prepping ahead, keep the components separate and toss together at the last moment.
Blanched my spears for barely a minute since they were on the thicker side, then shocked them in ice water so they kept a snap. Tossed everything with a good olive oil right before serving. Lighter than the classic caprese and it held up on the table without going soggy.
Wonderful upgrade on a favorite classic.
We have made the standard tomato and mozzarella caprese on repeat every summer for years and we love it so much. Adding asparagus while it is still in season was so great though. I shaved the thin spears into ribbons with my peeler and left them raw. Took ten minutes and felt like a different salad entirely. This is going into the rotation.
I tore the basil by hand instead of chopping it like you said and the leaves stayed bright green, perfect for a warm evening plate.