• 2 bunches or about 2 lbs of Asparagus
  • 2 Tablespoons of your favorite Olive Taproom Extra Virgin Olive Oil
  • 2 cups Cherry Tomatoes, halved
  • 8 oz Mozzarella Cheese, small balls, cut into quarters
  • 2 Tables Spoons Flat-Lead Parsley, chopped
  • 1 Teaspoon finely grated Lemon Zest
  • 1 Tablespoon freshly squeezed Lemon juice
  • 1 Teaspoon Olive Taproom Sea Salt
  • 1/4 Teaspoon Crushed Red Pepper Flakes (more or less depending of heat desired)
  • Black Pepper to taste and a few drops of your favorite aged balsamic (raspberry, tangerine, strawberry, fig, etc.)


  1. Brush Asparagus with 1 tablespoon of Olive Taproom EVOO and grill or roast at 425 degrees for about 7 minutes.
  2. Toss tomatoes and mozzarella in a large bowl with the remaining 1 tablespoon Olive Taproom EVOO, parsley, lemon zest and juice, salt, red pepper flakes, and black pepper.
  3. 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.