
Serves 8
Ingredients
- 2 lbs asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 TBSP olive oil
- Sea salt and black pepper, to taste
- 1 cup balsamic vinegar
- 1/2 cup grated Parmesan cheese (optional)
Directions
- Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
- Divide the asparagus evenly between the prepared baking sheets. Top with the tomatoes. Drizzle with olive oil and sprinkle with a generous pinch of salt and pepper. Toss to coat. Roast for 15-20 minutes or until the asparagus is tender.
- While the vegetables roast, place the balsamic vinegar in a small saucepan set over medium heat. Cook, stirring occasionally, for 15-20 minutes, until it has reduced and thickened.
- Transfer the vegetables to a serving dish and sprinkle with cheese (if using). Drizzle with some of the balsamic reduction and serve.

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