1. Preheat your oven to 400°F (200°C).
2. Lay the trimmed asparagus spears on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the asparagus in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.
4. While the asparagus is roasting, halve the cherry tomatoes and mozzarella balls.
5. Once the asparagus is done, arrange them on a serving platter.
6. Scatter the halved cherry tomatoes and mozzarella balls over the asparagus.
7. Tear the fresh basil leaves and sprinkle them on top.
8. Finish with a generous drizzle of balsamic glaze.
9. Serve immediately, while the asparagus is warm and cheese is melty.
Variations & Tips
For a bit of a kick, sprinkle some red pepper flakes over the asparagus before roasting. You can also substitute the asparagus with green beans for a different texture. If you’d like to add some protein, grilled chicken or shrimp tossed in with the tomatoes and cheese works wonders. Don’t be afraid to play with different herbs too; a touch of oregano or thyme can add a new dimension to this classic dish.
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