Description
A delightful and flavorful recipe for Parmesan Roasted Asparagus with Tomatoes & Balsamic. This dish combines the earthy flavor of asparagus with juicy cherry tomatoes, topped with shaved parmesan, fresh basil, and a drizzle of balsamic reduction.
Ingredients
Units
Scale
For the Asparagus:
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shaved parmesan
For the Tomatoes:
- 1 pint cherry tomatoes, halved or quartered
- 2-3 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
Additional:
- 7 large basil leaves, sliced thin
- Balsamic reduction, store-bought or homemade
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Prepare Tomatoes: In a bowl, toss together cherry tomatoes, minced garlic, and 1 teaspoon of olive oil. Season with salt and pepper, then set aside.
- Prep Asparagus: Snap off the ends of the asparagus, place in a bowl, and toss with salt, pepper, and 1 tablespoon of olive oil. Arrange on the baking sheet.
- Add Toppings: Sprinkle shaved parmesan over the asparagus and top with the tomato mixture.
- Roast: Roast in the oven for 12-15 minutes until tender.
- Final Touches: Sprinkle sliced basil over the tomatoes and drizzle with balsamic reduction. Serve hot.
Notes
- You can drizzle balsamic reduction over individual servings for more control over the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
