Caprese asparagus salad

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Asparagus is roasted with tomatoes and mozzarella cheese for a summer salad with melted, gooey cheese.

Prep Time10

Cook Time10

Total Time20

Servings: small servings or 2 large

Calories: 93kcal

Preheat oven to 425℉. Cut dry ends off asparagus. Cut tomatoes in half. Cut basil into ribbons. Tear mozzarella into small pieces.

Place asparagus in the center of a baking sheet with tomatoes on the side. Toss both with olive oil and salt, keeping them separated. Group the asparagus close together and top with mozzarella cheese (so cheese melts onto asparagus, not onto the pan).
Roast for 5-10 minutes, until the asparagus is fork-tender. It will bend slightly if lifted off the pan, but still be sturdy enough that you could probably snap it.

Use a spatula to move the asparagus to your serving platter. Top with basil, then with tomatoes. Basil doesn't hold up to roasting so it's added later, and sandwiching it between the hot asparagus and tomatoes softens it up and releases some aromas.
Drizzle with a good, syrupy balsamic vinegar.

Asparagus spears

Large spears cook in 8-10 minutes, small spears are done in 4-6
Purple asparagus will lose most (or all) of the purple color after roasting, turning green

Nutrition

Nutrition is calculated as 4 servings, which is 4-5 spears per person.

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