Asparagus Bocconcini - cooking recipe

Ingredients

1 bunch fresh asparagus
4 cloves garlic, thinly sliced
4 -6 bocconcini (small balls of fresh mozzarella)
1/2 cup kalamata olive
4 tablespoons virgin olive oil
1 tablespoon vinegar (balsamic would be nice)

Preparation

Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400\u00b0F/190\u00b0C with a few thinly sliced garlic cloves for about 5 minutes.
To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
Serve either at room temp or refrigerate till serving time.