Parmesan Roasted Asparagus with Tomatoes and Balsamic
Ingredients:
1 bunch asparagus, peeled
7 large thin basil leaves
1 pint (half) cherry tomatoes
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Balsamic Vinegar – Reduction (store-bought or homemade)
Parmesan Roasted Asparagus with Tomatoes and Balsamic
Directions:
Preheat oven to 400°F (200°C). Line a baking tray with baking paper or lightly grease it.
Place the cut asparagus ears on the prepared baking sheet. Arrange the halved cherry tomatoes around the asparagus.
Drizzle the olive oil over the asparagus and tomatoes. Sprinkle the minced garlic, salt, and black pepper evenly over the vegetables.
Tear the basil leaves into small pieces and scatter them over the vegetables.
Sprinkle grated Parmesan over the vegetables.
Place the baking sheet in the preheated oven and bake for about 15 to 20 minutes, or until the asparagus is tender, the tomatoes are tender, and the cheese is golden and bubbly.
After roasting, remove the baking tray from the oven. Pour the balsamic vinegar over the roasted vegetables.
Serve immediately with Parmesan Roasted Asparagus and Tomatoes as a delicious garnish.