Asparagus with Tomatoes (Caprese)

From our caprese chicken to our caprese bites and chicken-avocado caprese salad, we can't get enough of the refreshing burst of flavours when you combine sweet tomatoes, cheesy mozzarella, and fresh basil. When searching for our go-to summer side, we decided to give classic asparagus the same treatment. This easy, extra-cheesy side comes together in 30 minutes, making it the perfect last-minute addition to your pasta or chicken dinner. Grab your mozz, and get caprese-y. While we love this easy side as is, feel free to experiment based on your tastes. Not feeling the Italian seasoning? Feel free to skip it. Craving a kick of heat? Swap the honey for hot honey to add a bit of spice. This is your dish - make it your own.

1 lb asparagus, stalks trimmed
extra-virgin olive oil, for drizzling
pinch Italian seasoning
sea salt
black pepper, freshly ground
2 cups mozzarella, shredded
2 cups cherry tomatoes, halved
½ cup balsamic vinegar
¼ cup pure honey

Garnish:
thinly sliced fresh basil

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

On a large baking sheet, toss asparagus with olive oil and season with salt and pepper. Push to one side of the baking sheet and sprinkle mozzarella on top.

On the other side of the baking sheet, toss cherry tomatoes with olive oil and season with salt and pepper. Bake until the asparagus is tender and the cheese has melted, about 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 to a serving platter. Top with roasted tomatoes then drizzle with balsamic glaze and garnish with basil.

Makes 6 servings.