Description
A delightful dish featuring roasted asparagus and cherry tomatoes, drizzled with balsamic reduction and topped with shaved parmesan.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed
- 1 pint cherry tomatoes, halved (about 2 cups)
- 3 garlic cloves, minced
- 1 tbsp olive oil for asparagus
- 1 tsp olive oil for tomatoes
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup shaved parmesan cheese
- 7 large fresh basil leaves, thinly sliced
- 3 tbsp balsamic reduction
- 1 tsp lemon zest (optional)
- 1 tbsp toasted pine nuts (optional garnish)
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
- Rinse the asparagus thoroughly and snap off the woody ends, discarding them. Place the trimmed spears in a large bowl.
- Drizzle the asparagus with 1 tablespoon olive oil, and sprinkle with sea salt and black pepper. Toss until every spear is beautifully coated.
- Arrange the seasoned asparagus in a single layer across the prepared baking sheet.
- Combine the halved cherry tomatoes, minced garlic, and 1 teaspoon olive oil in a separate bowl. Lightly season with a pinch of salt and pepper. Let this mixture sit briefly.
- Sprinkle the shaved parmesan evenly across the asparagus spears on the baking sheet. Spoon the tomato and garlic mixture over the asparagus.
- Roast in the oven for about 12 to 15 minutes, until the asparagus is tender and the tomatoes are softened.
- Remove the tray from the oven and sprinkle sliced basil over the vegetables. Drizzle the balsamic reduction over the roasted asparagus and tomatoes.
- Transfer to a serving platter, adding optional lemon zest or toasted pine nuts, and serve immediately.
Notes
Serve warm, and consider pairing with grilled chicken or seared salmon for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg