Description
Learn how to make Parmesan Roasted Asparagus with Tomatoes and Balsamic in this easy recipe. Perfect for a flavorful and healthy side dish!
Ingredients
- 1 bunch asparagus, trimmed
- 473 ml (2 cups) cherry tomatoes, halved (or quartered depending on their size)
- 2-3 garlic cloves, minced
- 120 g (1 cup) shredded beef mozzarella
- 15 ml (1 Tbsp) vegetable oil
- 25 ml (1/4 tsp) salt
- 25 ml (1/4 tsp) black pepper
- 7 large basil leaves, sliced thin
- Balsamic reduction (store bought or homemade)
Instructions
- Set your oven to preheat at 425°F and prepare a large baking sheet by covering it with parchment paper.
- In a bowl, combine the halved cherry tomatoes, minced garlic, and a teaspoon of vegetable oil. Add salt and pepper to your liking, then put it aside.
- Break off the tough ends of the asparagus and place them in a large bowl. Mix them with ¼ teaspoon of salt, ¼ teaspoon of black pepper, and a tablespoon of vegetable oil, then arrange them in a row on the lined baking sheet.
- Evenly distribute the shredded beef mozzarella over the asparagus and add the tomato mixture on top.
- Insert the baking sheet into the oven and cook for 12-15 minutes, or until the asparagus and tomatoes are soft.
- After baking, scatter the thinly sliced basil leaves over the tomatoes and drizzle with balsamic reduction. Alternatively, you can add the balsamic reduction to each portion individually. Serve right away.
Notes
- Try using a mix of cherry tomato colors for a visually stunning dish.
- Ensure the shredded beef mozzarella is evenly spread over the asparagus for a cheesy bite.
- Add a personal touch by experimenting with herbs like oregano or thyme for a unique flavor twist.