Balsamic Parmesan Roasted Asparagus and Tomatoe Recipe Learn like a Pro :- Balsamic Parmesan Roasted Asparagus and Tomatoes: This meal is a fantastic side dish that combines the natural sweetness of the asparagus and tomatoes with the flavour of roasted vegetables and balsamic reduction.
Balsamic Parmesan Roasted Asparagus and Tomatoe Recipe Learn like a Pro
It’s just lately that I’ve grown to love asparagus. This is coming from someone who had never purchased asparagus to cook, but occasionally enjoyed it at restaurants. So this is how I like to cook asparagus with tomatoes the best. I adore roasted tomatoes paired with a balsamic reduction and parmesan, so it seems sense to include asparagus in this dish. When combined, they provide a delicious and nutritious side dish that is just fantastic.
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Ingredients
- 1 pound asparagus
- 2 cups cherry tomatoes (cut in half)
- ¼ cup Parmesan cheese
- salt and pepper to taste
- ½ cup Balsamic vinegar
Instructions
Turn the oven on to 400°F. Coat a 9-by-13-inch baking dish (I used cooking spray) and keep it aside.
Snap the asparagus ends off and transfer them to the baking dish. Include the tomato halves as well. I arranged the tomatoes at one end and the asparagus at the other. Add a large amount of salt and pepper for seasoning, then top the asparagus and tomatoes with the
Parmesan cheese. Put the asparagus in the oven and bake for about 15 minutes, or until it starts to brown and soften.
Concurrently, transfer the balsamic vinegar to a small saucepan and allow it to reduce and begin to thicken over medium heat, around 15 to 20 minutes.
Serve the heated roasted asparagus and tomatoes with a drizzle of balsamic reduction.
Nutrition Information
- Serving:Â 1serving
- Calories: 89kcal (4%)
- Carbohydrates: 13g (4%)
- Protein: 6g (12%)
- Fat: 2g (3%)
- Saturated Fat: 1g (6%)
- Polyunsaturated Fat:Â 0.1g
- Monounsaturated Fat:Â 0.5g
- Cholesterol: 4mg (1%)
- Sodium: 118mg (5%)
- Potassium: 433mg (12%)
- Fiber: 3g (13%)
- Sugar: 9g (10%)
- Vitamin A:Â 1270IUÂ (25%)
- Vitamin C: 23mg (28%)
- Calcium: 118mg (12%)
- Iron: 3mg (17%)
How To Make Roasted Asparagus And Tomatoes
After cutting the ends off the asparagus, I just placed them in a baking dish with the tomatoes sliced in half at the other end. I did use cooking spray on the baking dish, but if you’d want, you could also use olive oil. The asparagus and tomatoes only need to be lightly seasoned with salt and pepper, and then dusted with Parmesan cheese. I’ve been putting Parmesan cheese on everything recently since I love it so much. A girl has no self control.
All you have to do is bake them for around fifteen minutes at 400 degrees Fahrenheit; don’t bake them for too long though, as you still want some crunch in the asparagus. Furthermore, the Parmesan cheese is melting wonderfully, as you can see. my preferred section.
Here they are again, although this time I realised I had forgotten to sprinkle the balsamic reduction just as I was about to serve them. Making a balsamic reduction is really simple; all you need is balsamic vinegar and to heat it for 15 to 20 minutes, or until the sauce starts to thicken and reduce. It’s delicious when served over roasted vegetables.
