2 - large Heirloom tomatoes
1 - 8 oz. ball mozzarella
1/3 - red onion thinly sliced
6 - asparagus stalks
Slice each tomato in 4 even slices, slice the mozzarella into 4 even slices, trim off about 4 inches of the tough end of the asparagus and discard, take the remaining asparagus and cut into 4 inch pieces. Thinly slice the red onion and set all aside.
In a small skillet drizzle about 2 teaspoons of olive oil in it and heat to med high and add the red onions and the asparagus and saute till tender and remove from heat.
To make 2 tomato stacks, use 2 plates. Start with a tomato slice, add a mozzarella slice the 3 basil leaves, add another tomato, then add 5-6 pieces of asparagus side by side, add a tomato, mozzarella, basil leaves and red onion, top with a tomato, then drizzle about a teaspoon of olive oil over the stack , sprinkle with salt and Italian seasoning and serve.