Flavourful Roasted Asparagus and Tomatoes

It’s that magical time of year when the sun shines brightly, the weather is warm, and vibrant vegetables burst forth from local farms, beckoning me to indulge in their freshness day after day. Among my absolute favorites to prepare is the often-misunderstood asparagus. So many people dismiss this glorious green as dull unless it’s draped in prosciutto and adorned with grated parmesan. Don’t get me wrong, that combination is delightful, but it doesn’t capture the essence of summer for me! Instead, I have a sensational recipe that perfectly embodies the spirit of summer—it’s irresistibly easy and incredibly quick to whip up.

Here is what you will need:

1 bundle of asparagus
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup mozzarella, freshly grated
Fresh basil, sliced

Here is how to make it:

Preheat the oven to 375°
Trim the asparagus and place on a baking tray. Drizzle with olive oil and season with salt and pepper
In a separate baking dish, add the cherry tomatoes, olive oil, salt, pepper and garlic and mix well
Roast both the asparagus and tomatoes for 15 minutes
Remove the asparagus, sprinkle over the mozzarella return to the oven until the cheese is melted and bubbling (approximately 5 minutes)
Remove the asparagus and roasted tomatoes from the oven and crush the tomatoes with a fork
Top the asparagus with the tomatoes and finish with fresh basil
Optional: Drizzle with balsamic glaze