Parmesan Roasted Asparagus and Tomatoes
Roasted asparagus and tomatoes is a simple yet elegant dish that can be enjoyed at any time of the day. This recipe brings out the natural sweetness of the vegetables while adding a savory depth from the Parmesan cheese, a hint of tang from the balsamic vinegar, and a fresh, aromatic touch from basil. Perfect for a quick and nutritious breakfast, this dish pairs wonderfully with poached eggs or a slice of whole-grain toast, setting a healthy and flavorful start to your day.
Parmesan Roasted Asparagus and Tomatoes
This roasted asparagus and tomato dish is a delightful combination of tender asparagus, juicy tomatoes, and savory Parmesan cheese, all brought together with a drizzle of balsamic vinegar. It's a nutritious and flavorful addition to any meal, offering a perfect balance of textures and flavors that will leave everyone reaching for seconds. Enjoy it as a side dish with grilled meats, fish, or even as part of a vegetarian spread.
Ingredients
- 250 g asparagus, trimmed (8.8 ounces)
- 50 g Parmesan cheese, grated (1/2 cup)
- 2 cloves garlic, minced
- 7-8 cherry tomatoes, halved
- 1 tsp olive oil
- salt and pepper to taste
- balsamic vinegar to taste
- 1 bunch fresh basil, roughly chopped
Instructions
- Preheat your oven to 200°C (400°F). Trim the woody ends off the asparagus and cut the cherry tomatoes in half. In a large mixing bowl, combine the asparagus, cherry tomatoes, and minced garlic. Drizzle with olive oil and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they are not overcrowded to ensure even roasting. Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the asparagus is tender and the tomatoes are slightly caramelized.
- Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the hot vegetables. Return the sheet to the oven for an additional 2-3 minutes, or until the cheese has melted and is golden brown.
- Drizzle a small amount of balsamic vinegar over the roasted vegetables just before serving. Garnish with additional fresh basil.