How amazing does this look…
But seriously… how AMAZING does this look?
After college, my best friend and I backpacked through Central America and Europe together, and when we were in Italy, we feasted like kings. Every meal was pasta, pizza, and gelato, but one of our favorite things to eat (and make with a few ingredients from the local market) was a Caprese sandwich.
We first had the Caprese sandwich on the island of Capri and we were pretty much hooked. This recipe is a take on one of our favorite things, and with such fresh ingredients, it’s hard to pass up! The word sandwich is in quotations because here, we are taking out the bread, and adding in some asparagus – a healthier version of the fabulous lunches we had in Italy.
Fresh (REALLY ripe) tomatoes
Extra Virgin Olive Oil
Aged Balsamic Vinegar (emphasis on aged – the older, the sweeter)
Ok – this one is super simple… my favorite kind of recipe. Set a pan of water to simmer, and toss in a bunch of asparagus. It will cook quickly – you want it crisp and super green, so don’t let it go too long! 3-5 minutes, max.
As the asparagus is cooking, slice the tomato, and mozzarella. After the asparagus is cooked, throw it in an ice bath (a large bowl / pot of ice and water) – this will stop the cooking, chill it quickly, and keep it really fresh and perfectly cooked.
With the asparagus cooled, slice it in pieces to match the width of the tomato slices, and start stacking. Tomatoes, mozzarella, asparagus, basil (whole leaves), tomatoes, mozzarella, etc. Remember, this is the meal, so do several layers (four slices of tomato high).
Finish it with a drizzle of extra virgin olive oil, balsamic, and truffle oil (the truffle oil is really sinful and delicious!) Sprinkle liberally with salt and pepper, and enjoy!!