Roasted Asparagus with Cherry Tomatoes, Parmesan & Balsamic Glaze

Ingredients (Serves 2–3)

• 1 bunch fresh asparagus (about 400–500 g), trimmed

• 2 cups cherry tomatoes (mixed red and yellow if available), halved

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cloves garlic, finely minced (optional but recommended)

For finishing

• ¼ cup freshly grated Parmesan cheese

• 1–2 tablespoons balsamic glaze (thick, not regular vinegar)

• Fresh basil leaves, torn or thinly sliced

---

Instructions

1. Prepare the vegetables

Preheat the oven to 200°C / 400°F.
Wash and dry the asparagus thoroughly. Trim off the woody ends.
Place asparagus and cherry tomatoes in a large bowl.

2. Season

Drizzle olive oil over the vegetables.
Add salt, black pepper, and minced garlic.
Toss gently until everything is evenly coated.

3. Roast

Spread the vegetables in a single layer on a baking tray lined with parchment paper.
Roast for 15–20 minutes, turning once halfway through, until:

• Asparagus is tender with lightly crisped tips

• Tomatoes are blistered and juicy

4. Assemble

Transfer the roasted vegetables to a serving bowl or plate.
While still warm, sprinkle generously with grated Parmesan so it melts slightly.

5. Finish

Drizzle balsamic glaze over the top in thin lines.
Garnish with fresh basil.

Serve immediately.

---

Notes & tips

• Do not overcrowd the pan or the vegetables will steam instead of roast.

• Add a squeeze of lemon at the end if you want extra brightness.

• This works great as a side dish, light dinner, or pasta topping.