Baked Green Asparagus Caprese-Style
Team white or team green asparagus? For me, it’s a no-brainer: Team green asparagus – always has been, always will be. Whether it’s cooked, grilled, or pan-fried, it’s one of my all-time spring favorites. And every time I plan a Sunday meal with family or friends, I find myself asking: How can I bring green asparagus to the table this time?
That’s why today we’re making oven-baked green asparagus – Caprese-style. I don’t know about you, but tomatoes, vegan mozzarella, and basil are just a seriously good combo. And since grilling season is officially on, we’re not skipping the roasted vibes. These sweet and tangy oven-roasted tomatoes bring the perfect twist to a spring Caprese. Paired with vegan mozzarella and homemade basil pesto, it’s my seasonal go-to.
But hey – it doesn’t always have to be green asparagus. In our office, the “white or green?” debate is real. So we’re giving you The Best of Both Worlds on the blog.
How about:
- Crispy: fried asparagus with spring salad and sauce Hollandaise dressing
- The classic: vegan sauce Hollandaise with asparagus and celery root schnitzel
- Or vegan pasta Hollandaise with asparagus and “bacon”?
We’ve got so many asparagus recipes on the blog (what can we say – we’re big fans), so if you're looking for inspiration, our asparagus category has you covered.
Baked Green Asparagus Caprese-Style
Ingredients
For the asparagus:
- 450 g green asparagus
- extra virgin olive oil
- salt
- pepper
For the roasted tomatoes:
- 350 g cherry tomatoes
- 1.5 tbsp olive oil
- 1 tbsp agave syrup
- 1.5 tbsp balsamic vinegar
- 1 sprig rosemary
- pepper
- salt
For the pesto:
- 85 g pine nuts
- 50 g fresh basil leaves
- 2 garlic cloves
- 2 tbsp nutritional yeast
- 80 ml olive oil
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 0.25 tsp pepper
Additionally:
- 200 g vegan mozzarella
- fresh basil
Instructions
- Preheat the oven to 220°C (top/bottom heat). Toss the green asparagus with a bit of olive oil on a large baking tray and season with salt and pepper. Push it to one side of the tray. Add the cherry tomatoes to the other side. In a small bowl, mix olive oil, agave syrup, balsamic vinegar, salt, and pepper, then pour over the tomatoes. Give them a quick stir and add a sprig of rosemary. Bake the asparagus and tomatoes for about 25 minutes, until the asparagus is tender.
- Prepare the pesto: Toast the pine nuts in a pan without oil for 2–3 minutes, stirring regularly or shaking the pan. Then add basil, toasted pine nuts, garlic, and nutritional yeast to a food processor and blend until finely chopped. Slowly drizzle in olive oil and lemon juice while blending until a creamy pesto forms. Season with salt and pepper to taste.
- To serve, spread a generous layer of basil pesto onto plates. Arrange the roasted asparagus on top and garnish with the balsamic tomatoes, vegan mozzarella, and fresh basil.
Tipp: The pesto can be stored in an airtight jar in the fridge for up to 1 week.
