Description
A quick and delicious side dish featuring roasted asparagus and cherry tomatoes, drizzled with balsamic glaze and topped with melted Parmesan cheese.
Ingredients
Vegetables
- 1 lb Asparagus, fresh (Buy firm and bright asparagus.)
- 1 cup Cherry tomatoes (Halve larger grape tomatoes for even roasting.)
- 2 cloves Garlic (Minced.)
Seasoning
- 2 tbsp Balsamic glaze (Can substitute with reduced balsamic vinegar.)
- 2 tbsp Olive oil, extra virgin
- 1/4 tsp Black pepper, freshly cracked
- 1/4 tsp Sea salt, flaky (Season to taste.)
Topping
- 1/2 cup Parmesan cheese (Grate fresh for best results.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Trim the ends of the asparagus and place them on a baking sheet.
- Add the cherry tomatoes and minced garlic to the baking sheet.
- Drizzle the balsamic glaze and olive oil over the vegetables.
- Season with black pepper and sea salt.
- Toss everything together until well coated.
- Spread the vegetables in an even layer and sprinkle Parmesan cheese on top.
Roasting
- Roast in the oven for about 15 minutes, until the asparagus is tender and the cheese is melted.
Serving
- Serve warm, alongside pan-seared chicken or baked fish.
- Can also be added to warm pasta or served with grains and yogurt.
Notes
Leftovers can be refrigerated for about three days. Reheat gently. Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Cuisine: Italian