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Friends, I can’t express how thrilled I am to share this recipe with you. Caprese Roasted Asparagus takes the classic Italian flavors of fresh basil, juicy tomatoes, and creamy mozzarella and pairs them with the subtle earthiness of roasted asparagus. It’s a match made in heaven, and your taste buds are in for a treat! The aroma wafting through your kitchen as this roasts is something to behold. It’s a side dish that’s anything but boring, transforming a simple veggie into an unforgettable delight.

Ingredients

1 lb Asparagus, trimmed

2 tbsp Olive oil, for drizzling
Kosher salt and pepper to taste
2 cups Shredded mozzarella cheese

2 cups Cherry tomatoes, halved
Fresh chopped basil, for garnish
Bottled balsamic glaze, for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and give it a light spray of non-stick cooking spray.
Arrange the asparagus on one side of the baking sheet in a neat row, and the halved cherry tomatoes in another. Drizzle the asparagus with 1 tbsp of olive oil, salt, and pepper. Repeat the same for the tomatoes.
Roast the veggies in the oven for 10 minutes. After 5 minutes, remove the baking sheet and generously sprinkle the shredded mozzarella over the asparagus. Put the tray back in the oven and continue roasting until the cheese is melted and golden, around 5 more minutes.

Take the baking sheet out and transfer the asparagus to a serving plate. Add the roasted cherry tomatoes on top, followed by a garnish of fresh chopped basil. Finally, drizzle the balsamic glaze over everything, and you’re ready to serve!

Helpful Tips

Trimming Asparagus: Bend the stalks until they snap naturally to find the point where the tough ends start. This will ensure you get the most tender parts.
Cheese Melt: Keep a close eye on the mozzarella as it melts to prevent burning.

Serving: This dish is best served immediately while the cheese is still melty and the tomatoes are warm.

Substitutions/Variations

Cheese: Try swapping mozzarella for fresh burrata or crumbled feta for a different flavor.
Tomatoes: Cherry tomatoes are ideal, but you can substitute them with grape tomatoes or even diced heirloom tomatoes.

Basil: If you’re out of fresh basil, try a sprinkle of dried oregano for a different twist.

Frequently Asked Questions

Can I use frozen asparagus? Yes, but fresh asparagus is best for this dish. If using frozen, thaw and drain well to prevent excess moisture.

How can I make this ahead of time? Roast the veggies ahead of time but wait to add the mozzarella until just before serving, then pop it back in the oven to melt the cheese.

Can I use a different glaze? Absolutely! A fig or pomegranate glaze would pair beautifully with the flavors in this dish.

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

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Caprese Roasted Asparagus

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Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

This delightful Caprese Roasted Asparagus takes inspiration from the iconic Caprese salad. Fresh asparagus, roasted to perfection, is crowned with melted mozzarella, cherry tomatoes, and a drizzle of balsamic glaze. A garnish of fresh basil makes it even more irresistible, delivering the ultimate fusion of flavors on your plate!

Ingredients

Scale

1 lb Asparagus, trimmed
2 tbsp Olive oil, for drizzling

Kosher salt and pepper to taste
2 cups Shredded mozzarella cheese
2 cups Cherry tomatoes, halved

Fresh chopped basil, for garnish
Bottled balsamic glaze, for garnish

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with foil and coat it with non-stick cooking spray.

Arrange the asparagus on one side of the baking sheet and the cherry tomatoes on the other. Drizzle both with olive oil, salt, and pepper.
Roast in the oven for 10 minutes. After 5 minutes, remove the baking sheet and sprinkle mozzarella over the asparagus. Roast for an additional 5 minutes or until the cheese is melted and golden.
Transfer the asparagus to a serving plate and top with the roasted tomatoes. Garnish with fresh basil and drizzle with balsamic glaze.