Roasted Caprese Asparagus
Nutrition Facts
4 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
200 |
|
| % Daily Value* | ||
| Total Fat 15 g | 19% | |
| Saturated Fat 6 g | 28% | |
| Cholesterol 15 mg | 5% | |
| Sodium 310 mg | 13% | |
| Total Carbohydrate 12 g | 4% | |
| Dietary Fiber 5 g | 17% | |
| Sugars 5 g | ||
| Includes Added Sugars | % | |
| Protein 9 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 20% | |
| Iron | 15% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 lb Asparagus
- 2 tbsp Olive Oil
- ¼ tsp Salt & Pepper
- ¼ tsp Garlic Powder
- 1 pint Grape Tomatoes, halved
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp Fresh Chopped Basil, for garnish
- - Balsamic Glaze, for garnish (optional)
Method of Preparation
Step 1
Preheat oven to 400°F. Spray baking pan with nonstick cooking spray.
Trim ends of asparagus and cut tomatoes in half. Line asparagus in a single layer on one side of the baking pan. Put the grape tomatoes on the other side.
Step 2
Drizzle both asparagus and tomatoes with olive oil. Season with salt, pepper, and garlic powder.
Step 3
Roast in the oven for 10 minutes. Remove with 5 minutes left and top asparagus with mozzarella cheese. Return to the oven for the last 5 minutes.
Remove from the baking pan. Top asparagus with tomatoes. Garnish with fresh basil and balsamic glaze.
