Roasted Asparagus and Cherry Tomatoes
A vibrant dish that combines fresh asparagus and juicy cherry tomatoes, enhanced with olive oil and balsamic vinegar, perfect for any occasion.
Ingredients
Vegetables
- 1 lb fresh asparagus, trimmed Crisp and vibrant green.
- 1 pint cherry tomatoes, halved Juicy orbs bursting with flavor.
Sauce
- 3 tbsp extra virgin olive oil Brings depth and silky texture.
- 2 tbsp balsamic vinegar Enhances the overall flavor profile.
- Salt and pepper to taste Essential for bringing out natural flavors.
Topping
- 1/2 cup freshly grated Parmesan cheese Forms a delectably crisp crust.
- 1/4 cup fresh basil, chopped Garnish for a fresh, peppery finish.
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, mix together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle this mixture over the asparagus, ensuring they are well coated.
- Scatter the halved cherry tomatoes evenly over the asparagus.
- Sprinkle the grated Parmesan cheese generously over the asparagus and 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 let it cool slightly.
- Garnish with freshly chopped basil before serving.
Notes
Choose firm, bright green asparagus and don't overcrowd the baking sheet for best results. Consider adding minced garlic or red pepper flakes for more flavor.