Grilled asparagus with tomatoes and mozzarella, fresh and flavourful way to enjoy the last asparagus of the season.
Asparagus season goes from January until May-June so it is your last chance to enjoy delicious green asparagus.
We are going to grill them and enjoy them with grilled tomatoes with balsamic vinegar, so much flavour in one dish. Add some fresh mozzarella or even burrata and enjoy a delicious starter.
What is in season in June?
Are you looking for inspiration to enjoy seasonal vegetables in June? Let me share with you some delicious recipes.
Grilled asparagus with tomatoes and mozzarella
Course: StarterCuisine: MediterraneanDifficulty: Easy4
servings10
minutes10
minutesIngredients
200 g asparagus, trimmed
15 cherry tomatoes
1 tablespoon balsamic vinegar
1 ball fresh mozzarella, sliced
1/4 cup roasted sunflower seeds
1 nectarine, diced
1 teaspoon olive oil
1 tablespoon balsamic vinegar
- Dressing:
1 tablespoon Dijon mustard
2 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt
Black pepper
1 teaspoon honey
Directions
- Preheat a grill pan on the stove over medium-high heat. Toss the asparagus with olive oil and salt. Grill them turning occasionally until cooked, about 10 minutes.
- Place the tomatoes in a small pan. Cook over high heat for about 4 minutes. Stir in 1 tablespoon of balsamic vinegar and cook 2 minutes more.
- For the dressing, whisk together all the ingredients in a small bowl.
- Place the grilled asparagus on a platter.
- Add the tomatoes.
- Place the sliced mozzarella on top of the asparagus.
- Add the diced nectarine and sprinkle with some roasted sunflower seeds.
- Drizzle over the dressing and serve.
