5 from 3 votes
Caprese Asparagus
This recipe for Caprese Asparagus is a crowd-pleaser! The crisp roasted asparagus pairs perfectly with blistered tomatoes, melted mozzarella, and fresh basil.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
201 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 lb asparagus tough ends trimmed, fresh
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 cup cherry tomato
- 1 cup fresh mozzarella sliced
- 1/4 cup balsamic glaze
- 1/2 cup basil fresh leaves
- olive oil optional, extra virgin, for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Arrange the asparagus in a single layer on a baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper.
- Roast for 15-20 minutes, or until tender and slightly charred.
- Meanwhile, place the cherry tomatoes in a small baking dish. Drizzle with a little olive oil, season with salt and pepper, and roast in the oven until they are blistered and starting to burst, about 10-15 minutes.
- Remove the asparagus from the oven and scatter the sliced fresh mozzarella and blistered cherry tomatoes over the top. Return to the oven and bake just until the mozzarella is melted, about 3-5 minutes.
- Transfer the asparagus to a serving platter.
- Drizzle the balsamic glaze all over the asparagus, melted mozzarella, and tomatoes. Sprinkle with fresh basil leaves. If desired, finish with a drizzle of extra virgin olive oil.
- Serve the oven-melted Caprese asparagus warm. Enjoy!
Cup of Yum
Notes
- Use thick asparagus spears if possible, as they hold up better to roasting.
- Balsamic glaze can be found in most grocery stores near the vinegar. You can also make your own by simmering balsamic vinegar until it reduces to a syrupy consistency.
- This dish is best served immediately to enjoy the contrast of the warm, charred asparagus and the melted mozzarella with the cool, fresh basil.
- However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the leftovers on a baking sheet and warm in the oven at 350°F (175°C) until heated through. Be aware that reheating may cause the tomatoes to become softer and the basil to darken.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
14g
(5%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
22mg
(7%)
Sodium
182mg
(8%)
Potassium
340mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1387IU
(28%)
Vitamin C
15mg
(17%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 182mg | 8% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 15mg | 17% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.