Balsamic Parmesan Roasted Asparagus and Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 lbs Asparagus
  • 2 tbsp Basil
  • 1 1/2 cups Cherry tomatoes

• Condiments

  • 1/2 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1/2 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 1 1/2 pounds asparagus, trimmed
• 1 1/2 cups cherry tomatoes, cut in half
• 1 tablespoon oil
• salt and pepper to taste
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1/2 cup balsamic vinegar
• 2 tablespoons basil, sliced

Directions

• Toss the asparagus and tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
• Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
• Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.

Nutrition