Description
A vibrant and savory side dish of roasted asparagus and cherry tomatoes, topped with Parmesan and finished with a sweet-tangy balsamic drizzle.
Ingredients
- 1 bunch fresh asparagus, trimmed
- 1 cup cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic glaze or reduced balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the trimmed asparagus and halved cherry tomatoes on the baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and minced garlic, and toss to coat.
- Roast for 15–20 minutes, until asparagus is tender and tomatoes are blistered.
- Remove from oven and sprinkle with Parmesan while still hot.
- Drizzle with balsamic glaze just before serving.
Notes
- Use fresh asparagus for best texture and flavor.
- Add balsamic drizzle after roasting to maintain its tangy contrast.
- Customize with red pepper flakes or different cheeses like feta.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
