Balsamic Parmesan Roasted Asparagus and Tomatoes

Up next is another asparagus dish and this time it’s roasted asparagus and tomatoes covered in melted parmesan cheese and drizzled with a balsamic reduction. Roasting the asparagus really brings out its flavour and the roasted tomatoes that are slightly caramelized on the outside and yet still bursting with juiciness on the inside go amazingly well together!

The sweet and tart balsamic reduction brings everything home and complements the parmesan cheese perfectly!

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
Instructions :
  1. 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.
  2. Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
  3. Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.
Recipe Source : Balsamic Parmesan Roasted Asparagus and Tomatoes @ closetcooking

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