Abhishek Duggal’s Yellow Heirloom Tomato Caprese with Asparagus and Green Beans
Yellow Heirloom Tomatoes ( I used heirloom grape tomatoes as it's not quite tomato season)
Bunch of Asparagus
Pound of Green Beans (I used haricort verts)
Extra Virgin Olive Oil
Cracked Black Pepper
Thinly sliced red onion rings – optional
Butter lettuce – optional
Wash, core and cut tomatoes into eighth-sized wedges or wash your grape tomatoes. Blanch cleaned and trimmed asparagus and green beans in heavily salted rapidly boiling water for about 15 seconds and cool in an ice bath.
Drain and set aside. Drain fresh mozzarella and tear apart into small chunks. Combine cheese, beans, asparagus and basil in a mixing bowl and toss with olive oil, salt and pepper and serve.