The comforting flavors of tomato, basil, and mozzarella together to me signal summer- no matter what time of year this combo is enjoyed. The freshness of Caprese salad in all its forms is a delightful reminder of a simpler way of doing things. And, as much as I love intricate dishes, I am more often than not seeking the simple pleasures in life. This baked asparagus Caprese combines the classic Caprese salad flavors with asparagus to create a mouthwatering side dish that’s just a little bit more impressive than a regular Caprese salad- without a lot of fuss.

To get this recipe started we are baking the trimmed asparagus with some halved cherry tomatoes. Sprinkled with cheese, this bakes up with a crispy top. The tender vegetables underneath are perfectly cooked.

While that’s baking is the perfect time to make the balsamic vinegar reduction on the stovetop. This is a simple way to dress the “salad” and since we added olive oil to the veggies before baking we still still get the flavors of the classic vinegar and olive oil topping.

Some chopped basil on top adds the final touch for this sophisticated, but easy-to-make dish.

You can serve this from the sheet pan or transfer it to a serving dish as I did here. Drizzle the reduction over the veggies and you’re ready to enjoy this fresh, summery take on Caprese salad- anytime of year!