On one side of a large baking sheet spread the asparagus in a single layer row. On the other side of the baking sheet spread out the tomatoes.
Drizzle the olive oil over both vegetables and season with salt and pepper. Toss with your hands to coat, making sure both vegetables are seasoned and coated.
Roast for 10 minutes.
Remove from the oven and pull apart pieces of the mozzarella ball, placing over the asparagus only (if using shredded mozzarella, sprinkle the cheese over the asparagus only). Scoop up the tomatoes and place over the cheese.
Roast for another 5-10 minutes until the mozzarella is starting to bubble.
Serve on a plate or platter drizzled with balsamic glaze and sprinkled with minced fresh basil.
Video
Notes
You can find balsamic glaze sold in more grocery stores but if you want to make your own, here's how:
Heat 1 cup balsamic vinegar in a small pot over medium heat. Bring to a gentle boil and then turn to medium-low heat, cooking at a simmer until it reduces to about a 1/4 cup. The vinegar should be thick enough to coat the back of a spoon.