Caprese Roasted Asparagus is a beautiful marriage of fresh, bright flavors that takes me back to the bountiful gardens of my childhood. This dish combines the vibrant tastes of ripe tomatoes, creamy mozzarella, and fragrant basil—reminiscent of a classic Italian Caprese salad. Our asparagus, nurtured by the rich Midwestern soil, adds a hearty twist. This recipe is perfect for spring or summer meals, making the most of the season’s produce. It’s a delightful way to bring a touch of the old country to your table, while celebrating the earth’s gifts from our neck of the woods.
This lovely dish pairs wonderfully with a simple grilled chicken or a tender steak, making for a well-balanced meal. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro. A loaf of crusty bread helps mop up the delicious juices, and a light, crisp white wine can round out the meal beautifully, making it perfect for a summertime dinner on the porch.
Caprese Roasted Asparagus
Servings: 4
Ingredient
1 lb fresh asparagus, trimmed
2 tbsp olive oil
Salt and pepper, to taste
1 cup cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil leaves, torn
2 tbsp balsamic glaze
Directions
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