Caprese Roasted Asparagus

Prep Time:  10  minutes   Cook Time:  15-20 minutes

Yield:  4 servings  Category:  side dish

Method:  Oven  Cuisine: Italian-inspired, American

INGREDIENTS:1 lb. asparagus, stalks trimmed

Extra-virgin olive oil, for drizzling

Pinch of Italian seasoning

Kosher salt

Freshly ground black pepper

2 cups shredded mozzarella

2 cups cherry tomatoes, halved

1/2 cup balsamic vinegar

1/4 cup honey

Thinly sliced fresh basil, for garnish

INSTRUCTIONS:

Preheat oven to 425°. Cut the rough ends off the bottoms of your asparagus. On a large baking sheet, toss asparagus with olive oil, season with salt & pepper and sprinkle mozzarella on top. Toss cherry tomatoes with olive oil and season with salt & pepper. Bake until the asparagus is tender, and the cheese has melted, about 15-20 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly.

Transfer cheesy asparagus and roasted tomatoes to a serving platter, then drizzle with balsamic glaze and garnish with basil.