Roasted Asparagus with Mozzarella makes a perfect side to any weeknight or elegant meal. Thick asparagus stalks are roasted until tender, topped with fresh mozzarella, then drizzled with a simple lemon dressing. Recipe can be doubled or tripled.
Place asparagus on parchment and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 15 minutes until tender. See NOTES.
Meanwhile, in a small bowl, combine remaining olive oil, lemon juice, zest, garlic, and a pinch of salt and pepper. Mix with a small whisk or fork until combined and set aside.
Group the roasted asparagus into 4 bundles. Top each bundle with a slice of fresh mozzarella then spoon the dressing over mozzarella.
Place baking sheet back into oven for 3 - 5 minutes until the garlic is fragrant and mozzarella just starts to melt.
Notes
*Sometimes I peel the bottoms of the asparagus and sometimes I don’t. Peeling delivers a more tender bottom stalk. Large thick asparagus are recommended for this dish. If you're using thin, reduce the roasting time. Check after 10 minutes. We want the asparagus to keep shape and not be overcooked.You can bunch more asparagus if you like. It doesn't have to be precise as long as they can be covered with the cheese.