A fresh twist on a classic caprese, this roasted asparagus dish combines tender asparagus, juicy cherry tomatoes, and melted mozzarella with a drizzle of balsamic glaze. Finished with Parmesan and fresh basil, it’s a vibrant side that’s both light and full of flavor.
Family of 6
10 minutes
25 minutes
1 bunch of asparagus
1 container of cherry (or grape) tomatoes
Fresh mozzarella cheese slices
Fresh basil leaves
Balsamic glaze
Olive oil
3–4 garlic cloves, minced
Juice of 1 lemon
Parmesan cheese, freshly shredded
Wash, pat dry, and trim the asparagus.
Wash and slice the cherry tomatoes.
Place the asparagus on one side of a baking sheet without overlapping. Place the sliced tomatoes on the other side.
Drizzle with olive oil. Season with salt and black pepper. Add the minced garlic and lemon juice to the asparagus only, then toss to combine.
Roast at 425°F for 10 minutes. Remove from the oven and add the sliced mozzarella cheese on top of the asparagus. Return to the oven for another 10–15 minutes, or until the vegetables are tender and the cheese is melted. (Broil for the last 1–2 minutes to brown the cheese.)
Plate the asparagus and top with the roasted tomatoes. Sprinkle with shredded Parmesan cheese, drizzle with balsamic glaze, and garnish with chopped fresh basil. Enjoy!
