Caprese Asparagus

5 from 1 vote

This recipe for Caprese Asparagus is a crowd-pleaser! The crisp roasted asparagus pairs perfectly with blistered tomatoes, melted mozzarella, and fresh basil.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Caprese Asparagus

Servings: Servings

Calories: 201kcal

Author: Jill

Ingredients

1 lb fresh asparagus tough ends trimmed
2 tablespoons olive oil
Salt and pepper to taste
1 cup cherry tomatoes
1 cup fresh mozzarella sliced
1/4 cup balsamic glaze
1/2 cup fresh basil leaves
Extra virgin olive oil for drizzling optional

Instructions

Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
Arrange the asparagus in a single layer on a baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper.
Roast for 15-20 minutes, or until tender and slightly charred.
Meanwhile, place the cherry tomatoes in a small baking dish. Drizzle with a little olive oil, season with salt and pepper, and roast in the oven until they are blistered and starting to burst, about 10-15 minutes.
Remove the asparagus from the oven and scatter the sliced fresh mozzarella and blistered cherry tomatoes over the top. Return to the oven and bake just until the mozzarella is melted, about 3-5 minutes.
Transfer the asparagus to a serving platter.
Drizzle the balsamic glaze all over the asparagus, melted mozzarella, and tomatoes. Sprinkle with fresh basil leaves. If desired, finish with a drizzle of extra virgin olive oil.
Serve the oven-melted Caprese asparagus warm. Enjoy!

Notes

Use thick asparagus spears if possible, as they hold up better to roasting.
Balsamic glaze can be found in most grocery stores near the vinegar. You can also make your own by simmering balsamic vinegar until it reduces to a syrupy consistency.
This dish is best served immediately to enjoy the contrast of the warm, charred asparagus and the melted mozzarella with the cool, fresh basil.
However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the leftovers on a baking sheet and warm in the oven at 350°F (175°C) until heated through. Be aware that reheating may cause the tomatoes to become softer and the basil to darken.

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