Snap or cut the bottom 1-2 inches off each piece of asparagus. When you bend the asparagus it will snap naturally about an inch from the bottom. Next, slice the cherry tomatoes in half.
Place the asparagus and sliced tomatoes on a large cookie sheet then top with olive oil, balsamic vinegar, salt, pepper, and minced garlic. Toss everything together and make sure the veggies are evenly coated. Finally, top the asparagus with shredded mozzarella.
Place veggies on the center rack a preheated oven and bake at 400 degrees F for 15 minutes until the asparagus is bright green and the tomatoes are soft. Once cooked, remove the veggies from the tray with tongs and place on a serving dish and top with freshly grated Parmesan, fresh basil, balsamic glaze, basil pesto and enjoy warm with main dish of choice.
Leftover Storage: To store oven roasted asparagus place cooked asparagus in a airtight container and store in the fridge for up to 3 days.Pro Tip: Don't forget to remove the bottom tough end of the asparagus before cooking. While this part is completely edible the bottom is very stingy and tough to eat. I like to snap mine off, but you can use a knife as well. Asparagus: Fresh asparagus works the best for this recipe, and I do not recommend using canned for frozen asparagus. Thick or thin asparagus will also work, but the cook time of each will vary. Cook until the asparagus in bright green, tender, but not mushy.