Caprese Salad with Pancetta and Asparagus

Tomato, Mozzarella, Pancetta, Asparagus, Basil and a Balsamic Reduction make up this delicious Caprese Salad

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:45:00
Total Time: 0:55:00
Serving Size: Serves 4 Ingredients
  • 1 Pound Asparagus (2" of the non-floret ends, cut off)
  • Extra Virgin Olive Oil
  • Salt
  • 1/3 Cup Balsamic Vinegar
  • 4 oz Pancetta (cut into 1/4" cubes)
  • 2 Tomatoes (sliced into 1/4" slices)
  • 8 oz Fresh Whole Milk Mozzarella (sliced into 1/4" slices)
  • Fresh Basil Leaves
  • Preheat your oven to 400 degrees. on a sheet tray lined with a silpat, lay out your asparagus. Toss with Olive Oil and a generous amount of salt. Bake in the oven for 45 minutes - shaking the tray every 15 minutes.
  • While your asparagus are baking, make your balsamic reduction. Place your balsamic vinegar in a small sauce pan. Bring to a boil, then reduce to a simmer until it's reduced by at least half (about 10 minutes). Turn off the stove and allow to cool in the pot. Next, in a small saute pan, cook your cubed pancetta until nice and crispy. Drain on a towel lined plate.
  • To assemble: Lay down your roasted asparagus. Arrange your tomato and mozzarella slices in an alternating pattern - drizzle a little Olive Oil on top. Drizzle your balsamic reduction over the top with a spoon. Sprinkle Pancetta all over and then add your basil to garnish.