Serves 8


  • 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)


  1. Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Transfer the vegetables to a serving dish and sprinkle with cheese (if using). Drizzle with some of the balsamic reduction and serve.