Description
This Parmesan Roasted Asparagus with Tomatoes & Balsamic recipe is a quick and flavorful side dish featuring tender roasted asparagus topped with juicy cherry tomatoes, garlic, shaved parmesan, fresh basil, and a tangy balsamic reduction. Perfect for a healthy, vibrant addition to any meal, it combines savory, fresh, and slightly sweet flavors in just 17 minutes.
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
- 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 ensure easy cleanup.
- Prepare Tomatoes: In a bowl, toss together the halved or quartered cherry tomatoes, minced garlic, and 1 teaspoon of olive oil. Season with salt and pepper to taste. Set this mixture aside to allow the flavors to meld.
- Prep Asparagus: Snap off the woody ends of the asparagus, place them in a bowl, and toss with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Arrange the asparagus in a single layer on the prepared baking sheet.
- Add Toppings: Evenly sprinkle the shaved parmesan over the asparagus, then spoon the tomato and garlic mixture on top for a layered flavor profile.
- Roast: Roast the asparagus and tomato mixture in the preheated oven for 12-15 minutes, or until the asparagus is tender and the tomatoes have softened.
- Final Touches: Once roasted, sprinkle the thinly sliced basil over the tomatoes and drizzle with balsamic reduction. Serve immediately while hot to enjoy the fresh flavors and tender textures.
Notes
- For the best flavor, use fresh, high-quality parmesan and ripe cherry tomatoes.
- Balsamic reduction can be store-bought or made at home by simmering balsamic vinegar until thickened.
- To easily snap the asparagus ends, bend the stalk near the base until it naturally breaks.
- Adjust roasting time slightly if asparagus stalks are very thick or thin.
- This dish pairs well with grilled chicken or fish as a light, fresh side.
