Caprese Roasted Asparagus

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper.

2. 2

   Pat the asparagus spears dry and arrange them in a single row on the prepared sheet pan. Set the cherry tomato halves beside the asparagus spears, cut sides down.

3. 3

   Use a pastry brush to coat the asparagus spears and tomato halves with oil. Season with salt and pepper.

4. 4

   Roast the vegetables in the preheated oven until they are crisp-tender, 10 to 12 minutes (see Note).

5. 5

   Transfer the asparagus to a serving dish and sprinkle with shredded mozzarella. Scatter the roasted cherry tomato halves over the shredded mozzarella, sprinkle with chopped basil, and drizzle with balsamic vinegar to taste. Serve warm.

• Calories 210.23 kcal Moderate
• Protein 10.23 g Good Source
• Carbs 7.49 g Moderate
• Total Fat 16.12 g High
• Saturated Fat 7.23 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 29.28 mg Moderate
• Sodium 227.86 mg Moderate
• Fiber 2.93 g Moderate
• Sugar 3.91 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 264.06 mg Good Source
• Iron 2.8 mg Moderate
• Potassium 232.67 mg Low Source
• Vitamin A 175.02 mcg_rae Moderate
• Vitamin C 7.93 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅