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Caprese Asparagus

Roasted asparagus and tomatoes topped with melted mozzarella cheese, fresh basil, and Balsamic glaze, Enjoy!
Course: Side Dish
Cuisine: American, Italian
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!