1 very large, ripe tomato
1 large ball of buffalo mozzarella
1 bunch of asparagus
1 Tbsp capers, drained and rinsed
lemon infused olive oil
sea salt and fresh ground black pepper, to taste
micro greens and capers for garnish
Steam asparagus for approximately 8 minutes than put in a bowl of ice water to stop the cooking process. Slice tomato’s about 1/2’ thick then slice the mozzarella the same as the tomato.
Start the stack with the tomato first (add a tiny bit of sea salt to the tomato), then place the basil on top of the tomato, next the mozzarella (add a bit of pepper to the mozzarella). Place another tomato on the mozzarella (adding a little sea salt) then lay the asparagus on top of the mozzarella. Drizzle some extra virgin olive oil on the asparagus then place a slice of mozzarella and basil on top of the asparagus. Top with another tomato slice. Garnish with some micro greens and capers.
Add drops of balsamic vinegar and drizzle olive oil on plate for dressing and presentation. Slice in half and serve.