This delightful Caprese Roasted Asparagus takes inspiration from the iconic Caprese salad. Fresh asparagus, roasted to perfection, is crowned with melted mozzarella, cherry tomatoes, and a drizzle of balsamic glaze. A garnish of fresh basil makes it even more irresistible, delivering the ultimate fusion of flavors on your plate!
Leveling Up Roasted Asparagus!
With the abundance of fresh green produce during the spring and summer, oven-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?
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
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and coat it with non-stick cooking spray.
- Arrange the asparagus on one side of the baking sheet and the cherry tomatoes on the other. Drizzle both with olive oil, salt, and pepper.
- Roast in the oven for 10 minutes. After 5 minutes, remove the baking sheet and sprinkle mozzarella over the asparagus. Roast for an additional 5 minutes or until the cheese is melted and golden.
- Transfer the asparagus to a serving plate and top with the roasted tomatoes. Garnish with fresh basil and drizzle with balsamic glaze.
Tips when Making Caprese Roasted Asparagus:
- Look for asparagus with a medium thickness. They are perfect for roasting! If you have thin ones, reduce the cooking time so you do not end up with limp and mushy asparagus.
- Dry the veggies thoroughly before roasting them. Damp or wet veggies will create steam and will make the veggies soggy.
- Oven heat is very important to get those perfectly roasted veggies. Turn your oven on and set it to the right temperature before you start prepping your veggies.
- Place the asparagus and tomatoes in a single, even layer on the baking sheet. They should not overlap to make sure they roast really well.
- You know your oven better than anyone! Rotate the pan for even roasting if necessary.
Frequently Asked Questions
- Is it necessary to blanch or boil the asparagus before roasting them? I do not find the need to do so. However, if you are using thick asparagus stalks, you can quickly boil them before roasting. Just make sure to pat them dry.
- Why are my asparagus limp and soggy? It can be because of numerous reasons. It is possible that you used too thin asparagus, and they were overcooked. Also, your oven heat might not be at the right temperature to get them to crisp up.
- Can I make it vegan? You sure can! Just swap the mozzarella with a dairy-free alternative, and you are all set!
- Is this gluten-free? Yes, all the ingredients used to make this are free of gluten and allergens.
- Can I use other Italian herbs? Sure you can! Aside from basil, you can garnish your Caprese Roasted Asparagus with oregano, thyme, and rosemary.
How to Store Leftovers?
Place them in a foil wrap or lidded container once they have cooled down. Store any leftovers in the fridge for 2 to 3 days. You can quickly reheat them in the microwave or oven.
More Recipe Suggestions:
Honey Balsamic Chicken with Asparagus and Feta
Parmesan Roasted Asparagus and Tomatoes
Caprese Roasted Asparagus
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
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and coat it with non-stick cooking spray.
- Arrange the asparagus on one side of the baking sheet and the cherry tomatoes on the other. Drizzle both with olive oil, salt, and pepper.
- Roast in the oven for 10 minutes. After 5 minutes, remove the baking sheet and sprinkle mozzarella over the asparagus. Roast for an additional 5 minutes or until the cheese is melted and golden.
- Transfer the asparagus to a serving plate and top with the roasted tomatoes. Garnish with fresh basil and drizzle with balsamic glaze.
