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Parmesan Roasted Asparagus with Tomatoes & Balsamic

A delightful side dish featuring crispy roasted asparagus and juicy cherry tomatoes, drizzled with balsamic vinegar and topped with Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound asparagus, trimmed Ensure the tough ends are removed.
  • 1 cup cherry tomatoes, halved Slice for even roasting.
Seasoning and Dressing
  • 3 tablespoons olive oil Used for coating the vegetables.
  • 1/2 cup grated Parmesan cheese Generously coat the vegetables.
  • 2 tablespoons balsamic vinegar Drizzle on the finished dish.
  • to taste Salt Use your preference for seasoning.
  • to taste Pepper Use your preference for seasoning.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the asparagus thoroughly and trim the tough ends.
  3. Slice the cherry tomatoes in half for even roasting.
Mixing
  1. In a large bowl, mix the trimmed asparagus and halved tomatoes with olive oil, salt, and pepper until well-coated.
  2. Sprinkle the grated Parmesan cheese over the vegetables, ensuring they are generously coated.
Roasting
  1. Spread the mixture evenly on a baking sheet, ensuring the asparagus is laid flat.
  2. Roast in the oven for about 15-20 minutes or until the asparagus is tender and golden.
Serving
  1. Once out of the oven, drizzle with balsamic vinegar for a tangy twist.
  2. Serve warm and enjoy!

Notes

For cheese substitutions, you can use Pecorino Romano for a Halal-friendly option. Monitor roasting time closely for thicker asparagus stalks.