2 Tablespoons of your favorite Olive Tap Extra Virgin Olive Oil
2 cups Cherry Tomatoes, halved
8 oz Mozzarella Cheese, small balls, cut into quarters
2 Tablespoons Flat-Leaf Parsley, chopped
1 Teaspoon finely grated Lemon Zest
1 Tablespoon freshly squeezed Lemon juice
1 Teaspoon Sea Salt
1/4 Teaspoon crushed Red Pepper Flakes (more or less depending of heat desired)
Black Pepper to taste
Directions:
Brush Asparagus with 1 tablespoon of Olive Tap EVOO and grill or roast at 425 degrees for about 7 minutes.
Toss tomatoes and mozzarella in a large bowl with the remaining 1 tablespoon Olive Tap EVOO, parsley, lemon zest and juice, salt, red pepper flakes, and black pepper.
Cut bottom of asparagus spears into 1/2 inch pieces and toss with tomato and 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.
