Bring your roasted asparagus to the next level by topping it with melted cheese, bursting cherry tomatoes, fresh basil, and sweet balsamic vinaigrette.
5 minutes
2
Balsamic Glaze
Parmesan
Asparagus
Olive Oil
Pepper
Salt
Mozzarella
Basil
Cherry Tomatoes
Preheat oven to 425°F. Rinse asparagus and tomatoes. Snap the rough ends of the asparagus off, slice tomatoes in half, and chop the basil.
Spread asparagus in a single layer on one side of a baking sheet. Spread the tomatoes sliced side up on the other half.
Add salt, pepper, and olive oil to the asparagus and tomatoes, then toss to evenly coat. Roast in the oven for 15 minutes.
Remove from the oven and add mozzarella cheese in an even layer on top of the asparagus only. Then, add a layer of Parmesan cheese on top of the mozzarella.
Place your baking sheet back in the oven for another 10-15 minutes, until the cheese starts to bubble and brown.
Assemble your Caprese Asprasgus on a serving plate with cheesy asparagus on the bottom, and roasted tomatoes, basil, and balsamic glaze on top. Enjoy hot or at room temperature.
If after 10-15 minutes the cheese isn’t browning, turn your oven up to broil (or 500°F) and watch closely. It should only take about 1 more minute from here!