Must be Italian

From the title of this blog, you must think I’m writing about my absolutely favorite Christmas movie, A Christmas Story. While I could write all day about ‘Mommy’s Little Piggy’, this is not the case today. Sorry to disappoint!

I prepared a new recipe today. This one is what I call a ‘fancy dish’. Caprese Asparagus. The sound of it makes my mouth water. Caprese is a typical Italian salad comprised of tomatoes, mozzarella and basil. Yummo! This recipe is a basic caprese with a bit of twist.

I gathered my ingredients. I cheated and bought shredded mozzarella. Don’t hate! I’m about convenience. In my busy schedule, convenience is always the way to go.

First preheat oven to 425. I tossed the asparagus and cherry tomatoes with olive oil, Italian seasoning, and pepper. Some may add salt, but I feel everything already has too much salt. Be heart healthy! Use salt sparingly!!

Separate the asparagus from the tomatoes. Sprinkle mozzarella to cover the asparagus generously. If you are counting calories, be cautious of how much cheese you put on there. You are still adding milk fat to this. Always be aware! Just because you think it’s healthy, you must still be smart and moderate those portions!

Set your timer for 20 minutes. While this is cooking, put a small saucepan on the stove and add 1/2 cup balsamic vinegar and eye ball about 1/4 cup honey. I only use raw honey. A former coworker of mine raises bees. I only use his honey. There truly is a difference between the taste of fresh honey versus store bought. Let this mixture simmer for about 15 minutes.

When the asparagus has softened to your preference, remove pan from oven. Dish out the asparagus. Top with tomatoes. Drizzle the glaze on top. Sprinkle with fresh basil.

You will not be disappointed. The flavors pop in your mouth. The balance of flavor was simply amazing. For those who are on the keto diet, this is keto-friendly!

Until next time…Peace out, Trout!

I also cooked teriyaki shrimp for my hunka hunka!

Link to recipe…click HERE

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