Tomato Mozzarella and Basil Sandwich
Recipe courtesy of Louisiana Kitchen & Culture
Steam the asparagus until tender curnchy. Place in ice water to stop cooking, slice your mozzarella to about 1/8 inch. Wash your fresh basil leaves and remove any part of stem that may be too long.
Stack tomatoes, some sliced mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette.This isn't a sandwich you eat with your hands so have sharp steak knives handy for your guests.