SpringĀ has sprungĀ … and so has asparagus! Time for a new twist on caprese. We’ve still got the colors of the Italian flag–red, white and green, y’know what I mean? I actually combined yellow and red tomatoes. But we’re roasting the vegetables here. And, though you can certainly add fresh basil, I didn’t. I figure one flavor of something green keeps it simple.

ROASTED ASPARAGUS CAPRESE
inspired by delish.com

1 pound asparagus, snap off woody ends
Extra-virgin olive oil to coat the vegetables
Kosher salt
Freshly ground black pepper
8 oz. ball fresh mozzarella, sliced
1 pint cherry tomatoes, halved
Your favorite balsamic vinegar to drizzle (I used Seven Barrels’ Prickly Pear)

Preheat oven to 425 degrees F. Arrange asparagus spears on one half of a large, rimmed baking sheet. On the other half, spread out the tomatoes in an even layer. Drizzle with extra-virgin olive oil, toss to coat. Sprinkle with Kosher salt and freshly ground black pepper.

Bake till asparagus is tender–about 20 minutes. To plate, arrange a portion of asparagus, and top with tomatoes. Add a layer of fresh mozzarella slices, then a few more tomatoes. Drizzle with balsamic vinegar. Enjoy!