This Asparagus, Mozzarella and Sun Dried Tomato Salad is a great way to use our SKORDO Pip+Zip Bloody Mary Blend other than adding flavor to the classic brunch cocktail. The salad is great topped with grilled chicken, steak, a couple fried eggs, or simply served as a side. Our team member, Jimmy, crafted this recipe up and shared it with the other team members who fell in love with it just as quickly.
Ingredients:
- Olive oil
- 1 bunch of asparagus, trimmed and cut in to 1-inch pieces
- 1 8 oz. package fresh mozzarella pearls
- 5 sun dried tomatoes in oil (we used the pre-halved ones), chopped
- 1 tablespoon SKORDO Pip+Zip Bloody Mary Blend
Directions:
- Sauté a large drizzle of oil in a large pan over medium heat. Add asparagus and a good pinch of salt. Cook until asparagus is at desired tenderness. Alternatively, you could roast the asparagus.
- Add the asparagus to a serving bowl with package of mozzarella pearls and sun dried tomatoes (to taste).
- Add SKORDO Pip+Zip Bloody Mary Blend to bowl and mix well. The oil from the asparagus and sun dried tomatoes should be enough to coat the salad well, but feel free to add more if needed.
- Enjoy!
* Fun tip! Add chopped cooked bacon or sautéed and crisped pancetta cubes for a little more depth.
