Name: Caprese Roasted Asparagus
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 bunch fresh asparagus, trimmed; 1 cup cherry or grape tomatoes, halved; 1–2 tbsp extra-virgin olive oil; Salt and freshly ground black pepper, to taste; ¼ tsp garlic powder or 1 garlic clove, minced (optional); ½ cup fresh mozzarella balls or diced mozzarella; ¼ cup fresh basil leaves, roughly torn; 2 tbsp balsamic glaze or reduction

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A vibrant and effortless side dish combining tender roasted asparagus with juicy tomatoes, creamy mozzarella, and fresh basil—delivering all the flavors of a classic Caprese salad in a beautifully simple roasted vegetable.

Why You’ll Love This Recipe

I love how this dish brings together natural sweetness from roasted asparagus and tomatoes with creamy mozzarella and bright basil, all drizzled in balsamic glaze. It feels fresh and elegant, yet takes just minutes to prepare—perfect for weeknight dinners or as a delicious accompaniment to grilled meats and seafood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh asparagus spears, trimmed
Cherry or grape tomatoes, halved
Extra-virgin olive oil
Salt and freshly ground black pepper
Garlic powder or minced garlic (optional)
Fresh mozzarella (small balls or diced)
Fresh basil leaves, roughly torn
Balsamic glaze or reduction

directions

I preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment.
I arrange asparagus and halved tomatoes on the sheet, drizzle with olive oil, and season with salt, pepper, and garlic if I’m using it.
I roast them for 10–12 minutes, until the asparagus is tender-crisp and tomatoes are blistered and bursting.
I remove the tray from the oven and allow everything to rest for a minute.
I scatter fresh mozzarella and torn basil leaves over the warm veggies so the cheese softens beautifully.
I finish by drizzling with balsamic glaze just before serving.

Servings and timing

This recipe serves 4 as a side dish. Prep takes about 5 minutes, and roasting takes 10–12 minutes—ready in around 20 minutes total from start to finish.

Variations

Add prosciutto: I toss torn prosciutto over the asparagus right after roasting for a salty, savory twist.
Herb-infused: I sprinkle chopped thyme or oregano before roasting for extra aromatic notes.
Cheesy upgrade: I crumble goat cheese or sprinkle grated Parmesan instead of mozzarella for tangier flavor.
Lemon zing: I add a squeeze of fresh lemon juice and zest after roasting to brighten every bite.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the asparagus and tomatoes gently in a skillet until just heated through—adding fresh mozzarella, basil, and balsamic again before serving to revive the caprese flavors.

FAQs

Can I use frozen asparagus?

I prefer fresh asparagus for texture, but if using frozen, I thaw thoroughly, pat dry, and roast until tender and slightly crisp.

Is balsamic glaze necessary?

It adds sweet-tangy richness, but a drizzle of good-quality balsamic vinegar works well too—just add it right before serving.

Can I make this ahead?

Yes—I roast the veggies ahead and refrigerate. Before serving, I reheat in the oven or skillet, then add the fresh cheese, basil, and glaze.

Can I bake this in a different pan?

I use a sheet pan for even roasting, but a shallow baking dish works fine too—just make sure the asparagus is in a single layer.

What main dishes go well with this?

I love serving it alongside grilled chicken, fish, steak, or pasta—its freshness and color make it a perfect complement to many meals.

Conclusion

I find Caprese Roasted Asparagus to be a bright, easy, and flavorful side that brings a summery touch to any table. It’s quick to make, visually appealing, and always a crowd-pleaser. Let me know if you’d like pairing ideas or ways to amplify it for a heartier dish!