Baja Son Growers

Ingredients

Basil Pesto:
1 cup (250 mL) packed fresh basil leaves
2 tbsp (30 mL) toasted pine nuts
1 clove garlic, halved
1/2 tsp (2 mL) salt
1/3 cup (75 mL) olive oil
1/3 cup (75 mL) grated Parmesan cheese
1 tsp (5 mL) white wine vinegar
Asparagus:
2 bunches Baja Son Growers Asparagus, woody ends trimmed and spears halved
1 cup (250 mL) halved cherry tomatoes
1 cup (250 mL) halved cocktail bocconcini cheese
1 shallot, thinly sliced

With asparagus as the base and a topping of homemade basil pesto, this satisfying take on a caprese salad is fresh and flavorful.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 4

Basil Pesto: In food processor, blend basil, pine nuts, garlic and salt until blended. Add oil, Parmesan and vinegar; pulse until smooth.
Asparagus: In boiling salted water, cook asparagus, stirring occasionally, for 2 to 3 minutes or until just tender. Drain and pat dry.
Arrange asparagus on serving plate. Top with tomatoes, bocconcini and shallot. Drizzle with basil pesto.

Tip: For added zing, drizzle with balsamic vinegar.