For an easy twist on roasted asparagus, add the lovely flavors of a caprese salad. Roast the tomatoes along with the asparagus, add some delightful mozzarella cheese and some fresh basil, then drizzle as much balsamic vinegar as you please. Garnish with extra basil, too, if you like.
Prep Time::15 mins
Cook Time::12 mins
Total Time::27 mins
Servings::4 servings
Ingredients
1 pound fresh asparagus spears, trimmed
1/2 cup cherry tomatoes, cut in half lengthwise
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh basil, or to taste
1 tablespoon good-quality balsamic vinegar, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a 12×18-inch sheet pan with parchment paper.
Dry asparagus spears and place in a single row on the prepared sheet pan. Place cherry tomato halves beside the asparagus spears, cut side down.
Brush asparagus spears and tomato halves with oil using a pastry brush. Season with salt and pepper.
Roast vegetables in the preheated oven until crisp-tender, 10 to 12 minutes (see Note).
Place asparagus on a serving dish and sprinkle with shredded mozzarella. Scatter roasted cherry tomato halves on top of shredded mozzarella, sprinkle with chopped basil, and drizzle with balsamic vinegar to taste. Serve warm.
Cook's Note:
Asparagus for this recipe was about 1/2-inch in diameter, and it was cooked to a tender-crisp stage. If your asparagus is thicker, or you prefer it more tender, you will need a longer roasting time. Thinner asparagus may need less time.