Description
Crisp-tender roasted asparagus and juicy cherry tomatoes topped with savory parmesan and a tangy balsamic glaze. A quick, colorful side dish perfect for weeknight dinners or festive meals.
Ingredients
1 lb fresh asparagus, ends trimmed
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/3 cup freshly grated parmesan cheese
1–2 tablespoons balsamic glaze (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange asparagus in a single layer on the baking sheet and scatter cherry tomatoes around them.
- Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss gently to coat.
- Roast for 12–15 minutes until the asparagus is tender and tomatoes are blistered.
- Remove from oven and immediately sprinkle with parmesan cheese.
- Drizzle with balsamic glaze just before serving. Serve warm.
Notes
Use baby heirloom tomatoes for added color and variety.
Add crushed red pepper flakes for a spicy kick.
For a vegan version, omit parmesan or use a plant-based alternative.
Replace balsamic glaze with lemon zest and juice for a citrusy twist.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for 5–10 minutes for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
