Roasted Asparagus Caprese

Product Description

Full of the fresh flavors of spring, this dish is the perfect accompaniment to roasted meats but makes a complete vegetarian meal as well.

INGREDIENTS

• 1.5 pounds Asparagus
• 1 pound Cherry Tomatoes, halved
• 3 tablespoons Colli Etruschi Chef's Selection Extra Virgin Olive Oil
• 1 tablespoons Fior di Maiella Spicy Bruschetta Salt
• 8oz ball of fresh Mozzarella, sliced into ¼” slices
• 1/4 cup Ritrovo Selections Aged Balsamic Vinegar
• 1/2 cup fresh Basil chiffonade (optional)
•  Margherita di Savoia Fine Sea Salt, as desired

DIRECTIONS

1. Preheat the oven to 400° F. 
2. Arrange asparagus and cherry tomatoes on a large non-stick baking sheet.  Drizzle with Casina Rossa Extra Virgin Olive Oil, sprinkle with the Maiella Spicy Bruschetta Salt and toss using tongs. 
3. Roast in the oven for 7 minutes, remove from the oven.
4. Top asparagus with mozzarella slices.
5. Return to the oven and continue roasting for 5 minutes more or until the cheese melts.
6. Transfer asparagus with cheese to a serving platter.
7. Top with roasted tomatoes and fresh basil. Drizzle with Ritrovo Selections Aged Balsamic Vinegar.

Buon Apettito!