Up next is another asparagus dish and this time it’s roasted asparagus and tomatoes covered in melted parmesan cheese and drizzled with a balsamic reduction. Roasting the asparagus really brings out its flavour and the roasted tomatoes that are slightly caramelized on the outside and yet still bursting with juiciness on the inside go amazingly well together! The sweet and tart balsamic reduction brings everything home and complements the parmesan cheese perfectly! This parmesan roasted asparagus and tomatoes is so easy to make and it’s a fantastic side dish for any summer meal! Not that you will have any leftovers but if you were to make extra, the leftovers, when sliced up into bite sized pieces, make a great salad for lunch the next day served, cool, room temperature or reheated.
Top with some some basil for a hit of summery freshness!
Balsamic Parmesan Roasted Asparagus and Tomatoes
Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.
- 1 1/2 pounds asparagus, trimmed
- 1 1/2 cups cherry tomatoes, cut in half
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1/2 cup balsamic vinegar
- 2 tablespoons basil, sliced
- Toss the asparagus and tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
- Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
- Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.
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Katrina @ Warm Vanilla Sugar says
Total summer deliciousness right here! Love the simplicity.
Bobby DoTube says
Fantastic recipe & pics thanks! http://bobbydotubeproductions.blogspot.com/
taylor @ greens & chocolate says
I love roasted asparagus and tomatoes and that balsamic glaze takes this dish to a whole new level! Love it all, Kevin!
What a great dish both in colour and flavour!
looks absolutely delicious 🙂
Now this is one gorgeous side dish. Love the simplicity of it!
I noticed in the pictures that you roasted these in a cast iron skillet, instead of a baking sheet, like the recipe states!
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Very easy and one of the most delicious asparagus recipes I have had. Used a reduced balsamic in a bottle that made the recipe even easier!
Lynda Ryan says
Absolutely outstanding! My favourite vegetable dish. So easy, so delicious. Had it with rack of lamb tonight but it goes with anything.
I have made this multiple times and it’s delish!!!! My 16 year old daughter even loves it. I actually make more balsamic drizzle, because we love it so much. Thanks for the recipe.