Appetizers
Roasted Asparagus Recipe
Prep
5 minutes
Cook
20 minutes
Yield
2 -3
This easy roasted asparagus recipe is a great side dish for your next week night dinner or dinner party.
This roasted asparagus recipe is the perfect recipe for a side dish at your next dinner party or just a weeknight dinner. This recipe won’t take long to put together and combined yummy, crunchy asparagus and cheese.
Why you’ll love this roasted asparagus recipe:
- Quick: This roasted asparagus recipe takes less than 30-minutes to make
- Delicious: I love the addition of mozzarella, tomatoes, and balsamic in this recipe
Ingredient Notes:
Asparagus: I love asparagus. They’re a great source of nutrients like fiber, folate, and vitamins and they are so versatile to roast, throw into pasta, into a salad, etc.
Balsamic Glaze: You can find this in most grocery stores but if you want to get fancy and make your own then I’ve included a recipe below.
How to make roasted asparagus:
- Preheat oven to 425 F.
- On one side of a large baking sheet spread the asparagus in a single layer row. On the other side of the baking sheet spread out the tomatoes.
- Drizzle the olive oil over both vegetables and season with salt and pepper. Toss with your hands to coat, making sure both vegetables are seasoned and coated.
- Roast for 10 minutes.
- Remove from the oven and pull apart pieces of the mozzarella ball, placing over the asparagus only (if using shredded mozzarella, sprinkle the cheese over the asparagus only). Scoop up the tomatoes and place over the cheese.
- Roast for another 5-10 minutes until the mozzarella is starting to bubble.
- Serve on a plate or platter drizzled with balsamic glaze and sprinkled with minced fresh basil.
Expert Tips & FAQ:
How do I make homemade balsamic glaze: Heat 1 cup of balsamic vinegar in a small pot over medium heat. Bring to a gentle boil and then turn to medium-low heat, cooking at a simmer until it reduces to about a 1/4 cup. The vinegar should be thick enough to coat the back of a spoon.
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Roasted Asparagus Recipe
Ingredients
- 1 bunch asparagus, ends trimmed at least 1 inch
- 1 soft ball of mozzarella cheese (about 1 cup shredded mozzarella cheese)
- 1 cup baby tomatoes, sliced in half
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp balsamic glaze
- fresh basil leaves
Instructions
- Preheat oven to 425 F.
- On one side of a large baking sheet spread the asparagus in a single layer row. On the other side of the baking sheet spread out the tomatoes.
- Drizzle the olive oil over both vegetables and season with salt and pepper. Toss with your hands to coat, making sure both vegetables are seasoned and coated.
- Roast for 10 minutes.
- Remove from the oven and pull apart pieces of the mozzarella ball, placing over the asparagus only (if using shredded mozzarella, sprinkle the cheese over the asparagus only). Scoop up the tomatoes and place over the cheese.
- Roast for another 5-10 minutes until the mozzarella is starting to bubble.
- Serve on a plate or platter drizzled with balsamic glaze and sprinkled with minced fresh basil.
Video
Notes
- Heat 1 cup balsamic vinegar in a small pot over medium heat. Bring to a gentle boil and then turn to medium-low heat, cooking at a simmer until it reduces to about a 1/4 cup. The vinegar should be thick enough to coat the back of a spoon.
