4ounceball of fresh Mozzarellasliced into ¼” slices
1/8cupRitrovo Selections Aged Balsamic Vinegar
1tspMaldon salt
Instructions
Preheat oven to 400° F.
Arrange asparagus and cherry tomatoes on a large non-stick baking sheet. Drizzle with Extra Virgin Olive Oil and sprinkle with the lemon sea salt.
Roast in oven for 8 minutes, remove from oven and top asparagus with mozzarella slices. Return to oven and continue roasting for 3 minutes more or until cheese melts.
Transfer asparagus with cheese to a serving platter. Top with roasted tomatoes. Drizzle with Ritrovo Selections Aged Balsamic Vinegar and top with Maldon salt. Serve immediately.