6 to 8 jumbo fresh asparagus spears
½ cup grape seed tomatoes, halved
½ ounce mozzarella ball, cut in half
2 tablespoons fresh basil, thin sliced
1 tablespoon extra virgin olive oil
salt and pepper to taste
juice of ½ lemon (no seeds)
¼ cup balsamic vinegar (reduced over medium heat to 1/8 cup)
Cut 2 to 3” off the end of the asparagus, place in boiling water and cook for 3 minutes. Chill.
Before serving, grill on barbecue grill for 1 minute (to make “grill marks”). Combine tomatoes, basil, mozzarella ball, olive oil, salt and pepper and lemon.
Place on top of asparagus and drizzle balsamic vinegar over the top (you may not need to use all of the vinegar.