A spring twist on a classic Italian salad: roasted asparagus meets Caprese salad and pasta.
What I am craving this time of year: asparagus and rhubarb.
Interesting fact: both of them are perennial vegetables meaning after being planted, they come back every year —>a rare thing here in North America.
Side bar: it is slightly ironic that I’m even talking about anything to do with growing crops as a) I have the blackest of black thumbs and b) I don’t garden (all the more reason to support my local farmers!)For tomato + asparagus lovers: Roasted Asparagus Caprese Pasta Salad via @tspbasil Click To Tweet
While I have yet to get me some rhubarb this year (and I usually make Serena’s versatile Rhubarb Sauce first), I picked up some asparagus at Trader Joe’s last week. It wasn’t local but I couldn’t resist because it means spring IS HERE!
When I brought it home, I was planning on making Serena’s Coconut Ginger Braised Asparagus but then it dawned on me – why not add it to the pasta salad I was bringing over to friend’s house for lunch?
So that’s what I did.Print
So, I definitely have a thing for caprese salad the second the weather gets warmer. If you love it too, you may enjoy these recipes as well:
What’s your favorite way to eat/cook asparagus?