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1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast in the preheated oven for about 15-20 minutes, or until the asparagus is tender and slightly crispy.
4. Meanwhile, prepare the balsamic reduction if not using pre-made. Simply simmer balsamic vinegar in a small pot over medium heat until it thickens and reduces to about one-half its original volume, which usually takes about 10-15 minutes.
5. Once the asparagus is roasted, remove from the oven. Scatter the cherry tomatoes and mozzarella cheese over the hot asparagus.
6. Return the tray to the oven for another 3-5 minutes, or until the cheese begins to melt.
7. Remove from oven, drizzle with balsaic reduction, and garnish with fresh basil.
8. Serve warm.
Variations & Tips
For an extra layer of flavor, add some thinly sliced red onions before roasting the asparagus, or include a sprinkle of pine nuts in the last few minutes of baking for a nutty crunch. For those who adore cheese, adding a sprinkle of grated Parmesan along with the mozzarella can make this dish even more decadent. Vegans can enjoy this dish too by substituting vegan mozzarella and omitting the balsamic reduction or using a vegan-friendly version.
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