Caprese Roasted Asparagus Bake (Print Version)
Oven-roasted asparagus paired with mozzarella, tomatoes, and basil, drizzled in balsamic glaze for a vibrant dish.
# Ingredients:
→ Vegetables
01 -
450 g asparagus, trimmed
02 -
300 g cherry tomatoes, halved
→ Cheese
03 -
200 g shredded mozzarella cheese
→ Oils and Condiments
04 -
2 tablespoons olive oil
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Garnishes
07 -
Fresh basil, chopped
08 -
Balsamic glaze
# Instructions:
01 -
Preheat oven to 200°C. Line a baking tray with foil and coat lightly with nonstick cooking spray.
02 -
Place asparagus spears in a single line on one side of the prepared baking tray. Arrange halved cherry tomatoes in a row on the opposite side.
03 -
Drizzle 1 tablespoon olive oil over asparagus and season with kosher salt and freshly ground black pepper. Repeat with tomatoes using remaining olive oil and additional seasoning.
04 -
Transfer tray to oven and roast for 10 minutes.
05 -
Remove tray with 5 minutes remaining. Sprinkle shredded mozzarella evenly over asparagus. Return tray to oven and continue roasting until cheese is melted and lightly golden, about 5 minutes.
06 -
Transfer asparagus to a serving plate. Distribute roasted tomatoes on top, sprinkle with fresh basil, and drizzle with balsamic glaze. Serve immediately.
# Notes:
01 -
For optimal texture, avoid overcooking the asparagus; it should retain a slight bite.