Ingredients
- 1 lb asparagus - trimmed
- 2 tablespoon olive oil - divided
- ¾ teaspoon salt - divided
- ½ teaspoon ground black pepper - divided
- 1 pint cherry tomatoes - halved
- 2 minced garlic cloves
- ½ cup shredded parmesan
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup basil leaves - sliced into thin strips
Balsamic reduction:
- 1 cup balsamic vinegar
- 1 tablespoon brown sugar
Instructions
Make The Balsamic Reduction
- Add balsamic vinegar and brown sugar to a large sauce pan over medium heat. Once it starts to bubble, reduce the heat to let it gently simmer, slowly stirring with a spatula.
- Cook until it reduces by about half and starts to thicken. Let it cool for a few minutes. It should be a syrup consistency that will coat the back of a spoon. If not you can reheat and simmer a bit longer. Remove from heat and set aside.
Bake The Vegetables
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Prep the vegetable ingredients. Wash the tomatoes and asparagus and pat dry with a towel. Slice the cherry tomatoes in half. Snap the thick ends off of each of the asparagus. Roll the basil leaves together into a long tube, then slice thin strips from it.
- Add 1 lb asparagus to a large bowl along with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss together.
- In a separate bowl, add 1 pint sliced cherry tomatoes and mix with 3 minced garlic cloves, ½ teaspoon olive oil, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Toss together.
Assemble
- Arrange the asparagus on half of the baking sheet. Add the tomatoes to the other half.
- Bake for 10-12 minutes. Halfway through (after 5 minutes) remove the baking sheet and sprinkle the ½ cup parmesan cheese over top of the asparagus. Add back to oven and bake for last 5 minutes. The asparagus should be crisp tender when poked with a fork and the cheese with be melted. If not, bake an additional 1-2 mins.
- Arrange the asparagus onto a serving plate in a diagonal row (see picture above). Top with the cherry tomatoes, then the fresh basil. Lastly, drizzle the balsamic reduction over top of everything. Now it’s ready to serve
Nutrition Info
Calories: 257kcal | Carbohydrates: 24g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 813mg | Potassium: 589mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1615IU | Vitamin C: 34mg | Calcium: 215mg | Iron: 4mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
