Caprese Roasted Asparagus with Mozzarella and Tomatoes (Print version)

Roasted asparagus and cherry tomatoes topped with melted mozzarella, Parmesan, fresh basil, and balsamic glaze. A 30-minute sheet-pan side dish.

# Ingredients:

For the vegetables

01 - 1 lb (450 g) fresh asparagus, woody ends trimmed

02 - 1 pint (300 g) cherry or grape tomatoes, halved

03 - 2 tablespoons extra-virgin olive oil

04 - 1/4 teaspoon fine sea salt

05 - 1/4 teaspoon freshly ground black pepper

For the caprese topping

06 - 6 oz (170 g) fresh mozzarella, torn or shredded

07 - 2 tablespoons grated Parmesan cheese (optional)

08 - 1/4 cup fresh basil leaves, torn

09 - 2 tablespoons balsamic glaze

# Instructions:

01 - Preheat your oven to 425°F (220°C). Snap off the woody ends of the asparagus and halve the cherry tomatoes. Spread them on a large sheet pan, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.

02 - Roast for 8 to 10 minutes until the asparagus is bright green and just starting to soften. This pre-roast drives off excess moisture so the cheese can melt without making the vegetables soggy.

03 - Scatter torn mozzarella and grated Parmesan over the hot vegetables. Return the pan to the oven.

04 - Bake another 6 to 10 minutes until the cheese bubbles and turns lightly golden at the edges. Watch closely so it does not burn.

05 - Immediately top with torn basil and drizzle with balsamic glaze. Serve warm or at room temperature.

# Good to know:

01 - Best served immediately while the cheese is still soft and glossy.

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