This tomato-free version of Caprese Salad uses spring vegetables to replace the traditional tomatoes. With fresh mozzarella and good olive oil, it's light, bright, and delicious.
Fill a large pot or pan with water and place over high heat to boil. Also prepare a bowl full of ice for later. Meanwhile trim your asparagus. A good tip is to bend the asparagus while holding on to both tips until it breaks in half. Where is breaks in half is where you should trim and discard the ends. Then cut into 2-3 inch pieces. Place in a bowl of water to let the sediment settle to the bottom and rinse thoroughly. Remove the mozzarella and cut into 1/2 inch thick pieces arranged on a plate
Once the water comes to a boil, add the asparagus. Depending on the thickness, you'll want to boil for 2-3 minutes. You want them cooked, but still nice and crispy. Check after 1 minute to make sure you're on track. The worst thing that could happen to this salad is overcooking the greens! Once done, use a slotted spoon to remove the asparagus pieces and immediately drop into the ice water bowl to stop the cooking.
Keep the water boiling and add the peas or green beans. Again, cook these for 2-3 minutes then remove and put in the ice water. Drain the veggies and pat dry.
Top the mozzarella with fresh veggies, fresh herbs, and greens. Add a drizzle of olive oil, freshly cracked black pepper, and salt. You can serve immediately or if you plan to serve later, wait to add the olive oil, salt, and pepper. Cover and place in the fridge till ready.