| 芦笋 | 1lb |
| 圣女果对半切 | 1cup |
| 马苏里拉奶酪球 | 8oz |
| 罗勒 | 2tbsp |
| 意大利芹 | 2tbsp |
| 柠檬碎屑 | 1tbsp |
| 蒜 | 1瓣 |
| 柠檬汁 | 2tsp |
| 橄榄油 | 2tbsp |
| 盐 | |
| 胡椒 |
Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes. While asparagus is cooking, make the gremolata by combining the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Drain asparagus and rinse with cold water to stop the cooking process. Pat dry with a paper towel. Place asparagus on platter and top with tomatoes and mozzarella balls. Drizzle with olive oil and lemon juice and sprinkle gremolata mixture on top. Sprinkle a little salt and black pepper to taste. Serve with asparagus warmed or chilled.
