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{caprese asparagus}


I’ve got a quick + easy side dish for you today.  Not only is it absolutely delicious, but it’s absolutely beautiful too.  Raise your hand if you’re totally obsessed with caprese salad!  Or caprese anything really.  I have a vision of a caprese burger.  Yumm, right?  Thinking about trying it out this week.

Caprese consists of a few simple ingredients.  Mozzarella cheese.  Tomatoes.  Basil.  That’s the main components.

But, you know I can’t just leave it at that.  Always gotta jazz it up a bit.

Kinda like my {caprese egg cups} I shared a couple of weeks ago.

So, how about asparagus?  It’s in season and inexpensive right now.

Topped with a balsamic glaze.  Hell yeah!

I just realized I’ve never shared my baked caprese before.  OMG!  Clearly I’ve been holding out on you guys.

Next time you’re having guests over or asked to bring a side dish, MAKE THIS!  Super easy.  Ingredient you can’t go wrong with.  And look at it….it’s pretty AF!


I used my fave Seka Hills products to make this.  Their newest Tribal Blend Extra Virgin Olive Oil(So, so good)  Wildflower Honey.  (Bay eats this straight from the jar)  Which both came in the June wine club bundle. And the Fig Balsamic Vinegar.  My personal fave of the three they offer.

(images: via)


Here’s what you’ll need:

  • 1 bunch asparagus, trimmed
  • Olive oil (Seka Hills is my personal fave)
  • salt + pepper
  • 1 cup mozzarella cheese, shredded or sliced
  • 1 cup cheery tomatoes, halved
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey (maple syrup or brown sugar work too)
  • basil, sliced for garnish


Here’s what you’ll do:

Preheat oven to 425 degrees.  Line a baking sheet with foil or silpat for easy cleanup.

Toss asparagus with olive oil + salt + pepper.  Place on one side of the baking sheet.

Toss cheery tomatoes with olive oil + salt + pepper.  Place on the opposite side of the baking sheet.

Bake for 10 minutes.

To make the balsamic glaze:

You can totally use store-bought, but I love to make my own.  It’s so simple and tastes so much better.

In a small saucepan add balsamic vinegar + honey.  Maple syrup or brown sugar work too.  Pick your sweetener of choice or what you have on hand.

Allow to simmer until reduced in half.  Whisking every few minutes.  This can take up to about 10-15 minutes to thicken.  Set aside.

Give the baking sheet a shake to move around the asparagus + cherry tomatoes.  Top asparagus with mozzarella cheese and pop back in the oven and broil on low for about 5 minutes until cheese is melted and bubbly.  Keep your eye on it.

Place asparagus on a serving dish.  Top with roasted tomatoes.  Drizzle with balsamic glaze and sprinkle with basil.

Watch it disappear!

I served this side dish with grilled chicken + oven roasted red potatoes.


Remember to tag me.  Or send me a picture.  Or text + message me if you make it.  I want to know what you think.  Last week alone, 6 friends made my pesto and told me how much they loved it.  Made my damn day, let me tell ya!

Have a great Tuesday!!


xoxo stacyb

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