Easy Parmesan Roasted Asparagus with Tangy Tomatoes & Balsamic
A vibrant and flavorful side dish featuring tender asparagus, sweet cherry tomatoes, and a crispy Parmesan topping, enhanced by tangy balsamic vinegar.
Ingredients
Vegetables
- 1 lb fresh asparagus, trimmed Look for bright green color and firm stalks.
- 1 pint cherry tomatoes, halved Adds an exciting pop of flavor and color.
- 3 tbsp extra virgin olive oil Rich, fruity notes that coat the vegetables.
- 2 tbsp balsamic vinegar Enhances the natural flavors of the vegetables.
- Salt and pepper to taste Salt and pepper Essential seasonings for balancing flavors.
- 1/4 cup fresh basil, chopped for garnish Adds freshness to the finished dish.
Cheese
- 1/2 cup freshly grated Parmesan cheese Nutty and creamy, caramelizes beautifully.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the trimmed asparagus in a single layer.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and pepper.
- Drizzle this mixture evenly over the asparagus.
- Scatter the halved cherry tomatoes evenly over the asparagus.
- Generously sprinkle the grated Parmesan cheese over the asparagus and cherry tomatoes.
Cooking
- Roast in the preheated oven for about 15-20 minutes or until the asparagus is tender and the cheese is golden brown.
- Remove from the oven and allow the dish to cool slightly.
- Garnish with freshly chopped basil before serving.
Notes
Use fresh ingredients for the best flavor. Avoid overcrowding the baking sheet for even roasting. Adjust balsamic vinegar to taste.