Elevate your dinner table with our delectable Parmesan Roasted Asparagus with Tomatoes & Balsamic. This dish marries the crispiness of roasted asparagus with the juicy sweetness of cherry tomatoes, all topped with savory shaved Parmesan and a tangy balsamic reduction. With each bite, you’ll experience a burst of flavors and textures that will leave your taste buds dancing. Whether it’s a weekday dinner or a special occasion, this recipe is sure to impress and delight.
In our cozy kitchen, the aroma of roasted asparagus and tomatoes fills the air, signaling that dinner is almost ready. This dish holds a special place in our hearts, as it was one of the first recipes my partner and I mastered together. We vividly remember the excitement of picking fresh asparagus from the garden and plucking ripe cherry tomatoes from the vine. As we roasted them to perfection and drizzled them with balsamic glaze, we knew we had created something truly magical. Now, whenever we prepare this dish, it’s not just about the flavors—it’s about the memories we’ve created together and the joy of sharing a delicious meal with loved ones.
Why This Dish Is a Must-Try:
Perfectly Balanced Flavors: Enjoy the harmonious blend of roasted asparagus, juicy cherry tomatoes, savory Parmesan, and tangy balsamic reduction—a symphony of taste sensations on your plate.
Simple Yet Elegant: Impress your guests with this visually stunning dish that requires minimal effort but delivers maximum flavor impact.
Versatile and Customizable: Easily adjust the ingredients to suit your preferences or accommodate dietary restrictions, making it a flexible option for any occasion.
Ingredients:
- 1 bunch asparagus, trimmed (about 340 grams)
- 1 pint cherry tomatoes, halved or quartered depending on size (about 285 grams)
- 2-3 garlic cloves, minced
- ½ cup shaved Parmesan cheese (about 45 grams)
- 1 tablespoon olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 7 large basil leaves, thinly sliced
- Balsamic reduction (store-bought or homemade)
Instructions:
- Preheat your oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the tomatoes: In a bowl, toss the cherry tomatoes and minced garlic with 1 teaspoon of olive oil. Season with salt and pepper to taste, then set aside.
- Prep the asparagus: Snap off the tough ends of the asparagus and place them in a large bowl. Toss with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Arrange the asparagus in a single layer on the prepared baking sheet.
- Add toppings: Sprinkle the shaved Parmesan cheese evenly over the asparagus, then spoon the tomato mixture on top.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the asparagus is tender and the tomatoes have softened.
- Final touches: Once done, sprinkle the sliced basil over the roasted tomatoes and drizzle with balsamic reduction. Alternatively, you can drizzle balsamic reduction over individual servings for added presentation.
- Serve immediately: Transfer the roasted asparagus and tomatoes to a serving platter and serve hot. Enjoy the explosion of flavors with each delightful bite!
Notes:
For added freshness, you can garnish the dish with additional basil leaves before serving. Feel free to customize the recipe by adding other herbs or spices to suit your taste preferences. If you prefer a stronger balsamic flavor, you can reduce the balsamic glaze further before drizzling it over the dish. This recipe is best enjoyed fresh out of the oven but can be stored in an airtight container in the refrigerator for up to 2 days.
