2 bunches or about 2 lbs asparagus
2 Tbsp of your favorite Olive Cart Olive Oil
2 Cups cherry tomatoes, halved
8 oz fresh Mozzarella cheese balls, cut into quarters
2 Tbsp flat-leaf / Italian Parsley, chopped
1 tsp finely grated Lemon zest
1 Tbsp lemon juice
1 tsp Olive Cart Michigan Flake Sea Salt
1/4 tsp red pepper flakes
Pepper to taste
Brush asparagus with 1 Tbsp Olive Cart Olive Oil and grill for about 7 min. Toss cherry tomatoes and mozzarella in a large bowl with remailing 1 Tbsp of Olive Cart Olive OIl, parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper. Cut bottom of asparagus spears into 1/2 inch pieces and toss with tomato, cheese mixture. Arrange upper half of the tips, spoke like, on a serving dish. Mound the salad in the middle of the tips and serve.
