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Caprese Roasted Asparagus
Ingredients
1 lb fresh asparagus, trimmed
2 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, torn
2 tbsp balsamic glaze
2 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, torn
2 tbsp balsamic glaze
Directions
1. Preheat your oven to 400°F (200°C).
2. Lay the trimmed asparagus spears on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the asparagus in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.
4. While the asparagus is roasting, halve the cherry tomatoes and mozzarella balls.
5. Once the asparagus is done, arrange them on a serving platter.
6. Scatter the halved cherry tomatoes and mozzarella balls over the asparagus.
7. Tear the fresh basil leaves and sprinkle them on top.
8. Finish with a generous drizzle of balsamic glaze.
9. Serve immediately, while the asparagus is warm and cheese is melty.
