Description
This vibrant dish combines fresh, tender asparagus and juicy cherry tomatoes, all smothered in a luscious layer of shaved parmesan cheese and finished with a delightful balsamic drizzle.
Ingredients
Scale
- 1 bunch asparagus (medium-sized, about the width of your pinky finger)
- ½ cup shaved parmesan cheese
- 1 cup cherry tomatoes (halved or quartered)
- 3 cloves garlic (freshly minced)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil (for garnish)
- Balsamic reduction (homemade or store-bought)
Instructions
- Start by preheating your oven to 425°F (220°C).
- In a bowl, toss the halved or quartered cherry tomatoes with the minced garlic, a teaspoon of olive oil, and a pinch of salt and black pepper.
- Take your asparagus and snap off the woody ends. Rinse the asparagus under cold water, then pat it dry before tossing it in a tablespoon of olive oil, alongside salt and pepper.
- Evenly sprinkle the shaved parmesan over the asparagus stalks. Spoon the prepared tomato mixture over the asparagus, distributing it evenly. Place the baking sheet in the preheated oven and roast for around 12-15 minutes.
Notes
Make sure to choose fresh asparagus for the best texture and flavor. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
Nutrition
- Calories: 220 kcal
- Sodium: 300 mg
- Protein: 6 g