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Caprese Roasted Asparagus

Jazz up your usual Roasted Asparagus by infusing them with the exquisite Italian flavors of a classic Caprese salad.! A quick and easy vegetable side dish bursting with fresh springtime goodness. It will be a surefire hit at your dinner table!

With the abundance of fresh green produce during the spring, over-roasted asparagus is one of the easiest sides to get on your table. I usually just roast them in the oven for a few minutes with some olive, salt, and pepper. They go perfectly well with any everyday entrée, pasta, or sandwich.

However, if you want to spruce up your asparagus game for parties, picnics, and potlucks, this Caprese Roasted Asparagus is the best way to go! Simply top them with melty mozzarella, fresh tomatoes, and basil, then drizzle them with a lovely balsamic glaze. It will take you a few extra minutes, but I assure you, it is well worth it! What can possibly go wrong with the fusion of two yummy dishes, right?

Also called Insalata Caprese, this simple raw salad originated in Capri, Italy. It is traditionally made of mozzarella, tomatoes, and basil. These ingredients represent the three colors of the Italian flag and are said to be artfully served on plates to royalties and politicians as deference to their dear country. You will also find these three ingredients in another classic Italian dish – 30 Minute Fire Roasted Chicken Ragu!

Ingredients:

1 lb Asparagus, trimmed
2 tbsp Olive oil, for drizzling
Kosher salt and pepper to taste
2 cups Shredded mozzarella cheese
2 cups Cherry tomatoes, halved
Fresh chopped basil, for garnish
Bottled balsamic glaze, for garnish

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Instructions :

Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
Place the asaragus on one side of the baking sheet in a row while place the tomatoes on the other side in a row. Drizzle the top of the asparagus with 1 tbsp of olive oil, salt and pepper. Repeat process with tomatoes.
Place the veggies in the oven and cook for 10 minutes. With 5 minutes left remove the baking sheet and top the asparagus with mozzarella. Place back in the oven and continue to cook until the cheese has melted and slightly golden.
Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes and fresh basil. Drizzle the balsamic glaze on top and serve

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