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Caprese Roasted Asparagus brings together the best of simple Mediterranean ingredients for a showstopping sheet pan side dish. Tender spring asparagus roasts under gooey mozzarella with sweet cherry tomatoes and finishes with basil and balsamic for that classic caprese magic. It is one of those recipes I crave every time asparagus season rolls around.
I started making this for quick weeknight dinners but it has become a holiday favorite since everyone always asks for seconds
Ingredients
- Asparagus: bright green stalks give a snappy base for the dish seek bunches with firmly closed tips and minimal wilt
- Olive oil: gives luxurious flavor and helps roasting go evenly pick a good quality extra virgin for best results
- Kosher salt and pepper to taste: heightens all the fresh flavors look for salt with larger flakes for easier sprinkling
- Shredded mozzarella cheese: melts beautifully into a creamy layer choose low moisture for best browning
- Cherry tomatoes: sliced in half they add juicy bursts of sweetness firm ripe tomatoes hold their shape when roasted
- Fresh chopped basil: sprinkled on just before serving this herb is key to that caprese taste use the freshest leaves you can find
- Bottled balsamic glaze: a sweet tangy finish that ties everything together look for one with high balsamic content for deep flavor
Instructions
- Preheat and Prep:
- Begin by heating your oven to 400 degrees Place a sheet of foil on a baking tray and spray it lightly with nonstick spray This prevents sticking and makes cleanup easy
- Arrange Vegetables:
- Lay the asparagus spears in a neat row along one side of the baking sheet Position the cherry tomato halves on the other side in their own row Keeping them separate allows both to cook properly without excess moisture from the tomatoes soaking the asparagus
- Season and Drizzle:
- Pour about half of the olive oil over the asparagus and season generously with kosher salt and black pepper Repeat with the cherry tomatoes using the rest of the oil salt and pepper Toss very gently if needed for even coating
- Roast:
- Place the baking sheet in the oven and let the vegetables roast for 10 minutes This gives you perfectly just-tender asparagus and tomatoes that are still juicy
- Add Cheese:
- After 5 minutes quickly remove the sheet pan and scatter the mozzarella cheese evenly over the asparagus Place it back in the oven for the final 5 minutes This timing ensures the cheese melts and gets a beautiful golden hint without overcooking the veggies
- Assemble and Finish:
- Take the roasted asparagus off the tray and arrange it on a serving plate Top it all with the roasted tomatoes and a generous sprinkle of fresh chopped basil Finally drizzle the balsamic glaze in ribbons over everything to serve while warm
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Mozzarella is one of my favorite parts because it bubbles up golden brown and stretchy mingling beautifully with all the veggie juices Some of my happiest family dinners are around the table sharing big platters of this with crusty bread
Storage Tips
Leftover Caprese Roasted Asparagus keeps well for up to three days in an airtight container in the refrigerator For best results store the tomatoes and asparagus separately If reheating use a quick blast in the oven or toaster oven to revive the cheese and prevent sogginess
Ingredient Substitutions
You can swap mozzarella for provolone or fontina for a slightly richer melt If fresh basil is not available try a sprinkle of dried Italian herbs or even a handful of baby arugula for color and zip If cherry tomatoes are out of season grape tomatoes work just as well
Serving Suggestions
This dish shines as a side for grilled chicken or fish but it is also wonderful atop a bed of arugula dressed with extra balsamic I have even tucked leftovers into omelets or pressed sandwiches with a bit more mozzarella and basil
Cultural Context
Caprese salad comes from the Italian island of Capri and traditionally features ripe tomatoes mozzarella and basil layered with olive oil This version adds asparagus and roasting for an easy modern twist but keeps the spirit of classic Italian flavors
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Caprese Roasted Asparagus looks impressive yet is so approachable. With a few basic ingredients you can bring the taste of Italian summer to your table any time.
Frequently Asked Questions
- → How long should asparagus be roasted in the oven?
Roast asparagus at 400°F for about 10 minutes until it's tender but still slightly crisp.
- → Can another cheese be used instead of mozzarella?
Yes, provolone or mild gouda can substitute for mozzarella to complement the asparagus and tomatoes.
- → Is fresh basil necessary, or can dried basil be used?
Fresh basil adds a brighter flavor and aroma, but dried basil can be used in a pinch for a milder taste.
- → Should the balsamic glaze be added before or after baking?
Drizzle the balsamic glaze after baking to enhance the flavors and preserve its glossy texture.
- → Can cherry tomatoes be swapped for another variety?
Yes, grape tomatoes or sliced Roma tomatoes can be used as delicious alternatives.