Caprese Roasted Asparagus
Jazz up your usual Roasted Asparagus by infusing them with the exquisite Italian flavors of a classic Caprese salad.! A quick and easy vegetable side dish bursting with fresh springtime goodness. It will be a surefire hit at your dinner table!
Leveling Up Roasted Asparagus!
With the abundance of fresh green produce during the spring, over-roasted asparagus is one of the easiest sides to get on your table. I usually just roast them in the oven for a few minutes with some olive, salt, and pepper. They go perfectly well with any everyday entrée, pasta, or sandwich.
However, if you want to spruce up your asparagus game for parties, picnics, and potlucks, this Caprese Roasted Asparagus is the best way to go! Simply top them with melty mozzarella, fresh tomatoes, and basil, then drizzle them with a lovely balsamic glaze. It will take you a few extra minutes, but I assure you, it is well worth it! What can possibly go wrong with the fusion of two yummy dishes, right?
What is a Caprese salad?
Also called Insalata Caprese, this simple raw salad originated in Capri, Italy. It is traditionally made of mozzarella, tomatoes, and basil. These ingredients represent the three colors of the Italian flag and are said to be artfully served on plates to royalties and politicians as deference to their dear country. You will also find these three ingredients in another classic Italian dish – 30 Minute Fire Roasted Chicken Ragu!
Watch How to Make This Caprese Roasted Asparagus:
What You Need to Make a Caprese Roasted Asparagus?
You will only need a handful of ingredients, a baking sheet, and your oven to make this healthy vegetarian dish. It is super easy to make, and clean-up is a breeze too! Here is the list of what you need to grab and prep to get you started!
- Asparagus– make sure to have the stalks removed. Simply hold a piece on both ends and bend until it naturally snaps.
- Grape tomatoes– cut into halves. You can also use cherry tomatoes if that is what you have. In a pinch, regular tomatoes will do too. Just chop them into quarters or smaller, depending on their size.
- Mozzarella cheese– shredded and ready to be melted into gooey goodness.
- Fresh basil- chopped into small pieces for garnishing.
- Balsamic glaze– this Italian condiment will give the dish a touch of sweetness and zest! If you cannot find this in groceries near you, you can simply make one. Just add a cup of balsamic vinegar and a tablespoon of honey or maple syrup to a pot and simmer until it thickens.
- Olive oil
- Salt and pepper to taste
How to Make it?
The cooking process will only take 15 minutes with hardly anything to do but wait! Just chop, roast, and serve! Prepare to have the heavenly aroma of roasted veggies permeate your kitchen!
- Preheat your oven to 400 degrees.
- Line a baking sheet with foil and spray with non-stick cooking spray
- Season the asparagus and tomatoes. Arrange the asparagus on one side of the prepared baking sheet in a row. Then place the tomatoes on the other side. Drizzle them with olive oil, salt, and pepper.
- Roast. Place the veggies in the oven and set the time for 10 minutes.
- Add the Mozarella. Halfway through roasting, add the shredded mozzarella on top of the asparagus. Continue cooking until the cheese is melty and golden.
- Garnish. Remove from the oven, and transfer the veggies to a serving plate. Garnish with chopped basil and drizzle them with the balsamic glaze. Serve and enjoy!
Tips when Making Caprese Roasted Asparagus:
- Look for asparagus with a medium thickness. They are perfect for roasting! If you have thin ones, reduce the cooking time so you do not end up with limp and mushy asparagus.
- Dry the veggies thoroughly before roasting them. Damp or wet veggies will create steam and will make the veggies soggy.
- Oven heat is very important to get those perfectly roasted veggies. Turn your oven on and set it to the right temperature before you start prepping your veggies.
- Place the asparagus and tomatoes in a single, even layer on the baking sheet. They should not overlap to make sure they roast really well.
- You know your oven better than anyone! Rotate the pan for even roasting if necessary.
Frequently Asked Questions
- Is it necessary to blanch or boil the asparagus before roasting them? I do not find the need to do so. However, if you are using thick asparagus stalks, you can quickly boil them before roasting. Just make sure to pat them dry.
- Why are my asparagus limp and soggy? It can be because of numerous reasons. It is possible that you used too thin asparagus, and they were overcooked. Also, your oven heat might not be at the right temperature to get them to crisp up.
- Can I make it vegan? You sure can! Just swap the mozzarella with a dairy-free alternative, and you are all set!
- Is this gluten-free? Yes, all the ingredients used to make this are free of gluten and allergens.
- Can I use other Italian herbs? Sure you can! Aside from basil, you can garnish your Caprese Roasted Asparagus with oregano, thyme, and rosemary.
How to Store Leftovers?
Place them in a foil wrap or lidded container once they have cooled down. Store any leftovers in the fridge for 2 to 3 days. You can quickly reheat them in the microwave or oven.
What to Serve Caprese Roasted Asparagus with?
It goes well with almost everything, but I especially like them served on the side of Baked Cajun Parmesan Salmon, One-Skillet Mexican Chicken, Jalapeno-Marinated Grilled Pork Chops, and Lamb Wellington! You can also use them as toppings to make vegetarian-friendly bruschetta, flatbread, pizza, or pasta!
Caprese Roasted Asparagus
- 1 lb Asparagus, trimmed
- 2 tbsp Olive oil, for drizzling
- Kosher salt and pepper to taste
- 2 cups Shredded mozzarella cheese
- 2 cups Cherry tomatoes, halved
- Fresh chopped basil, for garnish
- Bottled balsamic glaze, for garnish
- Preheat an oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.
- Place the asaragus on one side of the baking sheet in a row while place the tomatoes on the other side in a row. Drizzle the top of the asparagus with 1 tbsp of olive oil, salt and pepper. Repeat process with tomatoes.
- Place the veggies in the oven and cook for 10 minutes. With 5 minutes left remove the baking sheet and top the asparagus with mozzarella. Place back in the oven and continue to cook until the cheese has melted and slightly golden.
- Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes and fresh basil. Drizzle the balsamic glaze on top and serve.
Great recipe, similar to one I make with maple syrup and balsamic. Like me I get the feeling you may be a Virgo?
Made this quick an easy using a cast iron skillet. Just transferred to serving platter before adding basil, cheese and white balsamic vinegar.
Still great without turning on the oven.
How do you make the balsamic glaze?
Hey Diane! I just buy the store bottle version. You can find it next to the salad dressing!
The bottled balsamic glaze needs to be specified in the list of ingredients!
By the bottle and try it out on different sides like Brussel spouts
Yes, but this should be specified. I have no idea what a balsamic glaze is. I’m going to drizzle a little balsamic vinegar on top. Also – what else would I use the glaze for? I just don’t buy a bunch of stuff to use just once
Roast Brussels sprouts in oven, remove & immediately pour balsamic glaze over them & toss. SO good
Cut Roma tomatoes in half (even in winter, they’ll still turn out good! ), Line them up on a cookie sheet cut side up, drizzle with olive pile and add a little salt and pepper. Roast at 400F for about 15 minutes, then sprinkle with blue cheese and put back in oven for 5-10 minutes. Remove from oven, transfer to platter, drizzle with balsamic glaze.
I use balsamic glaze on caprese (mozzarella or burrata, good tomatoes, basil, olive oil, salt & pepper & balsamic glaze). Also chicken, great as a finish or when cooking. Potatoes, asparagus, Brussel sprouts, veggie skewers. Many uses for the glaze, it’s not just for this one dish.
Cooked this with salmon absolutely delicious.
This was excellent and presented beautifully!
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Do you just add the balsamic straight from the bottle, or do you cook it down til it’s more syrupy?
Yes, cook it down until it starts to thicken. It will continue to thicken as it cools.
If you’re buying the glaze it is already thick & ready to add to the recipe
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You recipe looks delicious but, I LOVE your wooden tray! Where can I get one?
Thanks! It was a gift from my mom. I think she thrifted it!
There is a Wonderful Small business owner who has the trays/cutting boards you seek. Lomar Farms, beekeepers too, so you can snag some honey as well. You won’t be disappointed????
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Can you tell me about the serving dish & spoons please?
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what is balsamic glaze?
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Thanks for sharing! How far ahead of time can I make it?
I have the same question. I have a dinner Saturday evening and trying to figure out how to make it and take it without it getting watered down from the tomatoes and ultra softening the asparagus. Ideas?
Hi Yesi! To be honest, this is a tough dish to make ahead of time because asparagus can get soggy. However, you could make the dish and put the tomatoes on the side and add them back when you arrive to the dinner party. Not sure what else to do other than assemble and cook at the party!
This recipe is a keeper. We loved it with Sweetheart Steaks!
Yay!!! I’m so happy to hear you enjoyed it!
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Yummy looking recipe!!! Can it be made ahead and transported for a NYE potluck?
Did you make ahead of time? If so, how did it transport and arrive? Any ideas as I have to do the same this weekend. Thanks for the help!
Can’t wait to make, sounds good for Christmas veggie.
You will love it!!
How can you make it vegan? I don’t eat cheese. Thanks for your reply soonest
Made this and served with Salmon and it was great. I also made the glaze using balsamic vinegar and honey and it was great.!
Hi Joe! I’m so happy you loved the recipe!!!
Delicious but I used half the amount of cheese and it still was a bit too much and I never say that about cheese 😅 I think it would even taste good with just some freshly grated parmesan on top right before serving instead. I’ll keep this recipe in my arsenal and experiment with it though, it was definitely delicious!
Delicious! Quick and easy to make. Will definitely be making this again. .
I omitted the balsamic glaze ( none on hand and no time to reduce balsamic vinegar) and feel the dish was just as good without it. I also substituted Parmesan ( about 1/3 cup grated) for the mozzarella just for reasons of personal taste.
So good, needed a side for Easter and wanted to do something different. This had been in a Pinterest board for a bit. So glad I tried this recipe. I may grill my asparagus on the stove top for a bit 1st next time but nothing other than that. Everybody seemed to enjoy it:)
Wow, this looks so yummy! I love the idea as a hot side dish, but today I’m wondering whether it could be a room temp dish. I have some slightly wrinkly grape tomatoes (raisin tomatoes?) that need to roast. Thought I’d roast the veggies without the cheese, keep them separate until serving time and then assemble on a platter last minute. I’d drizzle on the glaze and then stew on those little fresh mozzarella balls (halved) or crumble up some burrata or goat cheese, then sprinkle with fresh basil. I will try it and let you know.