Our amazingly generous #BBQWeek sponsor, Michigan Asparagus, recently gifted me with several pounds of fresh asparagus to create a unique and flavorful #BBQWeek recipe. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of our sponsor. To find out more information about Michigan Asparagus, visit their website by clicking HERE.
Grilled asparagus is topped with halved cherry tomatoes and fresh mozzarella in this room-temperature fresh summer salad. After being drizzled with a simple homemade balsamic vinegar dressing, this asparagus caprese salad instantly transforms into an appetizer, salad, or side dish perfect for your next BBQ, picnic, or cookout.
So, if you’re anything like me, I’m willing to bet that the last thing you feel like doing on a humid summer day is standing over a hot stove. And while standing next to a just as equally hot grill might not be the most ideal thing either, at least it gets you outside to enjoy the sunshine and fresh air. That’s why during the summer months I particularly love salads like this one. They allow me to get dinner on the table quickly, without sweating my tuckus off in the process. They’re also a great way to use and enjoy summer produce while it’s in season because let’s just face it, summer always goes by way too quickly.
This fresh asparagus recipe is just one the #BBQWeek recipes I’ll be sharing with y’all this week. Several of my other fellow food blogger friends will also be sharing their own unique summer barbeque-worthy recipes all throughout the week as well, so make sure to check out their recipes listed below for even more great summer recipe ideas. Also, don’t forget to enter our fabulous #BBQWeek giveaway below as well. We’re giving away some really great prizes, including a $100 Michigan Asparagus gift card, a Not Ketchup sampler pack, and a selection of Adams Extract products.
Ingredients:
Salad:
- 2 Bunches Fresh Asparagus
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cups Cherry Tomatoes, Halved
- 1 (8-oz.) Container Fresh Mozzarella Pearls
Dressing:
- 1/4 Cup Fresh Basil, Chopped
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Teaspoon Freshly Ground Black Pepper
Directions:
Salad:
- Snap or cut the ends off of each spear of asparagus. Place the asparagus on a baking sheet, drizzle it with olive oil, and then use your hands to rub the olive oil into the asparagus spears.
- Grill the asparagus on a hot grill just until it is slightly tender. This should take anywhere from 5 to 10 minutes depending on how hot your grill is.
- Allow the asparagus to cool completely.
- Arrange the asparagus on a platter, and then arrange the halved tomatoes and fresh mozzarella on top of it.
Dressing:
- Place all of the ingredients in a food processor and purée until smooth.
- Spoon the dressing over the asparagus, tomatoes, and mozzarella.
Suggestions:
- Make sure to place each asparagus spear on the grill in the opposite direction of the grill grate. You can use a pair of tongs to gently roll each spear of asparagus to ensure that each side is adequately grilled.
- Allow the asparagus to cool completely so that the mozzarella does not melt when it comes in contact with it.
- I used a combination of red and yellow cherry tomatoes in this recipe. Use whatever color you have available.
- I did not add any salt to the salad or the dressing so that each individual could add their own if they chose to do so.
Improvements:
- Top with crumbled bacon or prosciutto.
- Garnish with additional finely chopped fresh basil.
- Add a teaspoon of finely chopped fresh oregano to the salad dressing.
Ingredients:
- 2 Bunches Fresh Asparagus
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Cups Cherry Tomatoes, Halved
- 1 (8-oz.) Container Fresh Mozzarella Pearls
- 1/4 Cup Fresh Basil, Chopped
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Light Brown Sugar, Packed
- 1 Teaspoon Freshly Ground Black Pepper
Directions:
- Snap or cut the ends off of each spear of asparagus. Place the asparagus on a baking sheet, drizzle it with olive oil, and then use your hands to rub the olive oil into the asparagus spears.
- Grill the asparagus on a hot grill just until it is slightly tender. This should take anywhere from 5 to 10 minutes depending on how hot your grill is.
- Allow the asparagus to cool completely.
- Arrange the asparagus on a platter, and then arrange the halved tomatoes and fresh mozzarella on top of it.
- Place all of the ingredients in a food processor and purée until smooth.
- Spoon the dressing over the asparagus, tomatoes, and mozzarella.
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Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Make sure to check out all of the other great #BBQWeek recipes below.
Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
