Description
Enjoy the vibrant flavors of spring with this delightful side dish of Parmesan Roasted Asparagus with Tomatoes and Balsamic. The tender asparagus and blistered cherry tomatoes are roasted to perfection and topped with savory Parmesan cheese and fresh basil, creating a dish that’s both simple to make and bursting with flavor.
Ingredients
Scale
Asparagus:
- 1 pound fresh asparagus (trimmed)
Tomatoes:
- 1 cup cherry tomatoes (halved)
Other:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare vegetables: Arrange the asparagus and cherry tomatoes on the baking sheet.
- Season: Drizzle with olive oil and balsamic vinegar. Sprinkle with minced garlic, salt, and pepper. Toss gently to coat evenly.
- Roast: Spread the vegetables into a single layer and roast for 15–18 minutes, or until the asparagus is tender and the tomatoes begin to blister.
- Finish: Remove from the oven and immediately sprinkle with Parmesan cheese. Garnish with fresh basil before serving warm.
Notes
- For a stronger flavor, reduce balsamic vinegar in a small saucepan until syrupy and drizzle over before serving.
- Shaved Parmesan can be used instead of grated for a bolder presentation.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian, American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
