Add the asparagus to one side of a baking sheet and add the cherry tomatoes to the other side of a baking sheet. Drizzle both with olive oil. Toss to coat with the oil but keep the asparagus and tomatoes on separate sides of the baking sheet.
Sprinkle the asparagus with Italian seasoning, salt, and black pepper. Sprinkle the tomatoes with salt and pepper.
Sprinkle the mozzarella over the asparagus.
Bake for about 20 minutes or until the asparagus is tender, the cheese is melted, and the tomatoes start to burst. Remove from the oven.
Use a large spatula to transfer the asparagus to a serving platter. Top with the tomatoes.
While the asparagus and tomatoes bake, prepare the glaze. Combine the balsamic and honey in a saucepan over medium heat. Bring to a simmer and simmer for about 10 minutes, stirring occasionally, until reduced by half. Let cool for about 5 minutes.
Pour evenly over the asparagus and tomatoes. Garnish with fresh chopped basil. Serve warm and enjoy!
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Add the asparagus to one side of a baking sheet and add the cherry tomatoes to the other side of a baking sheet. Drizzle both with olive oil. Toss to coat with the oil but keep the asparagus and tomatoes on separate sides of the baking sheet.
Sprinkle the asparagus with Italian seasoning, salt, and black pepper. Sprinkle the tomatoes with salt and pepper.
Sprinkle the mozzarella over the asparagus.
Bake for about 20 minutes or until the asparagus is tender, the cheese is melted, and the tomatoes start to burst. Remove from the oven.
Use a large spatula to transfer the asparagus to a serving platter. Top with the tomatoes.
While the asparagus and tomatoes bake, prepare the glaze. Combine the balsamic and honey in a saucepan over medium heat. Bring to a simmer and simmer for about 10 minutes, stirring occasionally, until reduced by half. Let cool for about 5 minutes.
Pour evenly over the asparagus and tomatoes. Garnish with fresh chopped basil. Serve warm and enjoy!
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