Parmesan Roasted Asparagus with Tomatoes and Balsamic
This is not your typical asparagus side dish. Roasting it with tomatoes and parmesan brings savory flavors and juiciness, while a drizzle of balsamic glaze adds a burst of tangy richness.
Servings: 4
Ingredients
- 1 lb asparagus
- 2 cups grape tomatoes, halved lengthwise
- 1.5 tbsp olive oil
- 1 dash kosher salt
- 1/4 tsp black pepper
- 1/2 cup shaved parmesan
- 3 tbsp balsamic glaze
Instructions
- Preheat your oven to 425°. Spray a baking sheet with avocado or olive oil.
- Snap the ends off your asparagus. Lay them on one side of the baking sheet.
- Halve the tomatoes lengthwise, then lay them on the other side of the baking sheet.
- Drizzle olive oil on asparagus and tomatoes. Sprinkle with salt and black pepper. Toss them with your hands or tongs, keeping them on their respective sides of the pan. Top with the shaved parmesan.
- Roast in the oven for 12 - 15 minutes, or until the asparagus and tomatoes are tender.
- Remove from the oven. Carefully transfer the asparagus to a serving platter, top with the tomatoes, then drizzle with balsamic glaze.
Nutrition
Serving: 161g | Calories: 151kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 112mg | Potassium: 391mg | Fiber: 2g | Sugar: 9g | Vitamin A: 480IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 2mg