CAPRESE ROASTED ASPARAGUS #vegetarian #easterdinner

CAPRESE ROASTED ASPARAGUS #vegetarian #easterdinner

Caprese Roasted Asparagus is a stunning spring dish ideal for Easter Dinner! Simmered asparagus beat with mozzarella, new tomatoes and a balsamic coating. This will be a hit!

Fortunately I out developed that entire circumstance in such a case that I didn't these Caprese Roasted Asparagus wouldn't be in your face today. With Easter very nearly a seven days away, I figured we may require a scrumptious, yet snappy side to make. Asparagus is wherever at the present time and frequently I essentially simply cook it in the stove for a couple of moments with some olive, salt and pepper.

Indeed, I thought we expected to jazz this green vegetable up my squashing it together with elements of a caprese serving of mixed greens. Simply top the asparagus with cheddar, tomatoes and a balsamic coating. I'm disclosing to you this Caprese Roasted Asparagus will be a hit at your Easter table.

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CAPRESE ROASTED ASPARAGUS #vegetarian #easterdinner

  • 1 lb asparagus, stalks trimmed
  • 2 tbsp olive oil, divided
  • salt and pepper to taste
  • 2 cups grape tomatoes, halved
  • 1 1/2 cups shredded mozzarella
  • Balsamic glaze, for garnish
  • Fresh chopped basil, for garnish
  1. Preheat your oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. 
  2. Place the asparagus on one side of the baking sheet in a row while placing the tomatoes on the other side in a row. Drizzle the top of the asparagus with 1 tbsp of olive oil, salt and pepper. Repeat process with tomatoes. 
  3. Place the veggies in the oven and cook for 10 minutes. With five minutes left remove the baking sheet and top the asparagus with mozzarella. Place back in the oven and continue to cook until the cheese has melted and slightly golden.
  4. Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes and fresh basil. Drizzle the balsamic glaze on top and serve! 
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