Description
This Parmesan Roasted Asparagus with Tomatoes & Balsamic is a flavorful, easy-to-make side dish perfect for any meal. Tender asparagus spears are tossed with olive oil, garlic, and cherry tomatoes, then roasted to perfection and topped with shaved parmesan, fresh basil, and a drizzle of tangy balsamic reduction. With simple ingredients and a quick roasting method, this recipe makes a vibrant and delicious vegetable dish that complements a variety of main courses.
Ingredients
Scale
Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shaved parmesan
Tomatoes & Seasoning
- 1 pint cherry tomatoes, halved or quartered
- 2-3 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
Garnish
- 7 large basil leaves, sliced thin
- Balsamic reduction, store-bought or homemade
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Tomatoes: In a medium bowl, combine the halved or quartered cherry tomatoes with minced garlic and 1 teaspoon of olive oil. Season with salt and pepper to taste, then set aside to let the flavors meld.
- Prep Asparagus: Snap off the woody ends of the asparagus stalks. Place the asparagus in a bowl and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Arrange the asparagus evenly on the prepared baking sheet.
- Add Toppings: Sprinkle the shaved parmesan cheese evenly over the asparagus. Then evenly spread the tomato and garlic mixture on top of the asparagus and parmesan.
- Roast: Place the baking sheet in the preheated oven and roast for 12 to 15 minutes, or until the asparagus is tender and the tomatoes have softened.
- Final Touches: Remove from the oven and immediately sprinkle with thinly sliced basil leaves. Drizzle the entire dish with balsamic reduction for a tangy, sweet finish. Serve hot as a delicious side dish.
Notes
- Make sure to snap off the woody ends of the asparagus for the best texture.
- Balsamic reduction can be purchased pre-made or easily made at home by simmering balsamic vinegar until thickened.
- Adjust roasting time slightly based on the thickness of the asparagus stalks.
- This dish pairs well with grilled meats or pasta for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.
