Prep Time: 5 minutes
Cooking Time: 5 minutes
1.Remove tough ends of asparagus spears. Bring a large pot of salted water to boil. Add asparagus and cook for 3-4 minutes.
2. While asparagus is cooking, combine basil, parsley, lemon zest, and garlic in a small bowl. Add olive oil and lemon juice, whisking until well blended and set aside.
3. Drain asparagus and rinse with cold water to stop the cooking process; pat dry with a paper towel. Cut spears into thirds and place in bowl. Add tomatoes and mozzarella balls.
4. Sprinkle with salt and black pepper to taste, if desired. Drizzle asparagus mixture with olive oil mixture. Toss gently and serve.
Fat: 13 g
Carbohydrates: 7 g
Sugar: 3 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 40 mg