Description
A vibrant, quick-to-make side dish that combines roasted asparagus with tomatoes, mozzarella, basil, and balsamic glaze—Caprese Roasted Asparagus offers a fresh twist on the classic Italian salad.
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
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- Arrange asparagus and halved tomatoes on the baking sheet.
- Drizzle with olive oil and season with salt, pepper, and garlic if using. Toss gently to coat.
- Roast for 10–12 minutes, until asparagus is tender-crisp and tomatoes are blistered.
- Remove from oven and let cool slightly for 1–2 minutes.
- Top with fresh mozzarella and torn basil leaves while still warm.
- Drizzle with balsamic glaze just before serving and enjoy immediately.
Notes
- Use thin asparagus spears for quicker roasting and tender texture.
- Add fresh lemon zest or juice after roasting for brightness.
- Substitute mozzarella with goat cheese or Parmesan for a tangy variation.
- Roast on a single layer for even cooking—avoid overcrowding.
- For a more robust dish, add cooked prosciutto or toasted pine nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
