Roasted Asparagus Recipe

2 servings

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

½ tsp salt

½ tsp ground pepper

2 tbsp balsamic glaze

fresh basil leaves

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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.