Cooking Instructions
- 1
Slice tomato and mozz cheese 10 mm thick
- 2
Pan fry asperagus and sliced red onion in olive oil until crisp tender. Sprinkle with sea salt.
- 3
Layer tomato, mozz, asperagus,red onion, and fresh basil. Drizzle with olive oil, balsamic vinegar, and a few pinches of sea salt
- 4
Slice in half and garnish with spring mix lettuce
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