Caprese Asparagus
Roasted asparagus and tomatoes topped with melted mozzarella cheese, fresh basil, and Balsamic glaze, Enjoy!
Servings: 4
Ingredients
BALSAMIC GLAZE:
- 2 c. balsamic vinegar
CAPRESE ASPARAGUS:
- 1 lb. asparagus stalks trimmed
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground black pepper
- 1 c. shredded mozzarella
- 2 c. halved cherry tomatoes
- 1/4 c. fresh basil ribbons
Instructions
- BALSAMIC GLAZE: Heat the balsamic vinegar in a small pot over medium heat. Bring to a gentle boil, then reduce to a simmer, stirring occasionally, until the vinegar thickens and is reduced (about 15 minutes). It should be thick enough to coat the back of a spoon. Remove from heat and allow to cool. The glaze will continue to thicken as it cools.
- Meanwhile, preheat the oven to 425 degrees.
- On a large, rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Push the asparagus to one side of the baking sheet.
- On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper. Roast for 10 minutes.
- Remove from the oven, sprinkle mozzarella cheese over the asparagus, and roast for another 8-10 minutes.
- Transfer the cheesy asparagus to a serving platter. Toss the tomatoes with the basil and scatter over the asparagus. Drizzle with balsamic glaze and enjoy!
What temperature do you put the oven on?
Hey Peggy, preheat the oven to 425 degrees. Roast as directed.