Posted on

Lemon, Garlic, and Asparagus Warm Caprese Salad

Lemon, Garlic, and Asparagus Warm Caprese Salad

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6


  • 1 Lb. mezze (short) penne pasta
  • 1 bunch fresh asparagus trimmed and cut into thirds
  • 1/4 cup olive oil
  • 3 tbsp butter
  • 2 tsp lemon juice or more to taste
  • 1/2 large shallot minced
  • 2 large cloves garlic minced
  • 1 large grilled chicken breast sliced thinly and halved (optional)
  • 1 roma tomato diced
  • 8 leaves fresh basil torn


  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about11 minutes; drain.
  • Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
  • Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque,3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
  • Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.
Keyword Asparagus, Basil, Garlic, Lemon, Roma Tomatoes, Shallots