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Caprese Roasted Asparagus

A delightful twist on the classic Caprese salad, featuring roasted asparagus topped with fresh mozzarella, juicy tomatoes, and fragrant basil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound asparagus, trimmed Look for bright green spears with firm, crisp ends.
  • 1 cup cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls, halved Feel free to experiment with other cheeses like feta or goat cheese.
  • A handful fresh basil, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic reduction Can use store-bought or homemade.
  • salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and trim the asparagus, then place it on a baking sheet with some space between the pieces for even cooking.
  3. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Toss gently to coat each spear.
Cooking
  1. Roast the asparagus for about 15 minutes, or until tender and slightly golden.
  2. In the last 5 minutes of roasting, remove the baking sheet and sprinkle halved cherry tomatoes and mozzarella over the asparagus.
  3. After everything is cooked, remove from oven and garnish with fresh chopped basil and a drizzle of balsamic reduction.
  4. Plate your Caprese Roasted Asparagus hot and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 5-10 minutes or microwave it for convenience.