Roasted Asparagus with Burrata and Tomatoes

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Roasted Asparagus Tomatoes Barrata

This is an excellent and easy one-pan dish made with soft burrata and plenty of basil. Finish with a drizzle of good balsamic vinegar and serve with artisan bread alongside for a fantastic and fast vegetarian meal.

Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 15-18 min
Diet: GF, Keto (omit bread), Vegetarian (Vegan, sub vegan parmesan)


2 lb asparagus, trimmed
8 oz cherry tomatoes, halved
2 T extra virgin olive oil
½ t ea salt and black pepper
8 oz burrata, halved or fresh mozzarella
12 large basil leaves, chopped
2 T balsamic vinegar reduction
Artisan bread, sliced and toasted


Preheat oven to 400ºF. Place asparagus and tomatoes in a single layer on a sheet pan covered with parchment paper, tossing with olive oil, salt and pepper. Top only asparagus with cheese. Roast all until asparagus is soft, 8 min. Broil on high for 2 minutes if desired to darken tomatoes and lightly brown cheese. Transfer to serving platter with tomatoes along base of asparagus spears. Top with fresh basil and drizzle with balsamic vinegar reduction. Serve immediately with toasted artisan bread as desired.