Parmesan Roasted Asparagus with Tomatoes and Balsamic
A delicious side dish featuring roasted asparagus and cherry tomatoes topped with savory Parmesan and balsamic reduction.
Ingredients
Vegetables
- 1 bunch asparagus, trimmed Choose firm and vibrant asparagus for the best texture and flavor.
- 1 pint cherry tomatoes, halved or quartered
- 2-3 cloves garlic, minced
- 7 large basil leaves, sliced thin
Dressing and Seasoning
- 1/2 cup shaved Parmesan Alternatives include feta or goat cheese.
- 1 tablespoon olive oil Used for both tomatoes and asparagus.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper Adjust to taste.
- 1 tablespoon balsamic reduction Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
- In a bowl, toss together tomatoes, minced garlic, and one teaspoon of olive oil. Season with salt and pepper to taste. Set aside.
- Snap the ends off the asparagus and place them in a large bowl. Toss with one quarter teaspoon salt, one quarter teaspoon black pepper, and one tablespoon olive oil. Arrange on the prepared baking sheet.
Cooking
- Sprinkle Parmesan cheese evenly over asparagus and spoon tomato mixture over the top.
- Roast in the oven for 12-15 minutes until asparagus and tomatoes are tender.
- Once done, sprinkle sliced basil over the top and drizzle with balsamic reduction. Serve immediately.
Notes
Serve warm as a side to grilled meats, pasta dishes, or as a topping for salads. Leftovers can be stored in an airtight container in the fridge for 2-3 days. To reheat, warm in the oven or microwave.