Description
Roasted asparagus with parmesan and tomatoes delivers a simple yet delightful side dish that brings fresh garden flavors straight to your table. Crisp asparagus spears mingle with juicy tomatoes and sharp parmesan for a quick, elegant vegetable accompaniment that makes dinner feel special.
Ingredients
Scale
Main Ingredients:
- 1 bunch asparagus
- 1 cup cherry tomatoes
- ⅓ cup parmesan cheese
Seasonings and Aromatics:
- 2 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Flavor Enhancer:
- 1 teaspoon balsamic vinegar
Instructions
- Heat your oven to 400°F and prepare a baking sheet with parchment paper. Snip the woody ends from your 1-pound asparagus bunch and halve the 1 cup of cherry tomatoes.
- Arrange asparagus and tomatoes on the baking sheet. Drizzle 2 tablespoons olive oil, ensuring every piece gets coated. Sprinkle 2 minced garlic cloves, ½ teaspoon salt, and ½ teaspoon black pepper across the vegetables.
- Spread vegetables in a single layer without overcrowding. Roast at 400°F for 12-15 minutes until asparagus turns tender and tomatoes develop slight blisters.
- Remove the baking sheet from the oven. Immediately scatter ⅓ cup grated parmesan cheese over the hot vegetables. If desired, add 1 teaspoon balsamic vinegar for extra depth.
- Garnish with fresh herbs like chopped basil or parsley. Transfer to a serving plate and enjoy while the dish remains warm and fragrant.
Notes
- Choose slender, bright green asparagus spears for the most tender and delicate texture.
- Fresh, ripe cherry tomatoes will caramelize beautifully and add a sweet burst of flavor to the dish.
- For a gluten-free version, ensure all ingredients are certified gluten-free and check seasoning labels carefully.
- Experiment with different herbs like thyme or oregano to customize the flavor profile and match your main course.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 134 kcal
- Sugar: 3 g
- Sodium: 324 mg
- Fat: 9 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 9 mg