Caprese Asparagus

I have a serious love affair with asparagus. I throw it in scrambled eggs, stuff chicken with it, make appetizers out of it. I will never stop creating dishes with asparagus and I have realized I need to post more about this magical vegetable. If you’re not a veggie lover, this recipe will turn you into one. Not only is it salty and delicious, it is covered and smothered in cheese and basil. If you don’t like cheese or basil, we can’t be friends. This caprese asparagus tastes like you’re eating something naughty, when in reality it is filled with vitamins and minerals (and cheese). This dish is ready in about 20 minutes and is great served with steak, chicken or fish.

INGREDIENTS:

One bunch of asparagus

Mozzarella (shredded) or fontina cheese (grated or cut into small cubes)

Fresh basil

Cherry tomatoes

Balsamic glaze

Italian seasoning

Salt & pepper

Olive oil

DIRECTIONS:

Preheat your oven to 425 degrees. While the oven is preheating, grab a baking sheet, chop the ends of your asparagus and wash your tomatoes. Line the baking sheet with the asparagus and tomatoes then coat with olive oil, salt & pepper and Italian seasoning. Top the asparagus with the cheese and place in the oven for 20 minutes. When the dish is finished, take a spatula and add the tomatoes on top of the asparagus, then drizzle with balsamic glaze and garnish with fresh basil. Enjoy!