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Baked Asparagus Caprese

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.

Baked Asparagus Caprese

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.

Baked Asparagus Caprese

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.

Baked Asparagus Caprese

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

Baked Asparagus Caprese

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!

Baked Asparagus Caprese

Yield(s): 4 servings

15m prep time

35m cook time

157 calories

Allergens: Milk

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Ingredients
  • 1 lb asparagus, stalks trimmed
  • 1 pint cherry tomatoes, cut in halves
  • 1/4 cup olive oil
  • 1/4 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup chopped fresh basil
Preparation
  1. Preheat oven to 425˚F. Place asparagus on one half of sheet pan. Place tomatoes on the other half. Drizzle with olive oil and then add salt and pepper on top. Sprinkle Italian seasoning over veggies. Sprinkle cheese over asparagus. Bake for 20 minutes.
  2. While veggies cook combine balsamic vinegar and honey. Simmer for 15 minutes or until thickened.
  3. Transfer asparagus and tomatoes to serving platter. Top with glaze and basil to serve.

Recipe adapted from Delish.