Roasted Asparagus and Baby Tomatoes with Basil and Parmesan
This is one of the easiest ways to prepare asparagus.
The roasting results in a wonderful light crunch which marries so well with its sweetness, and the tomatoes will be just warmed through, bursting with a delicious juice which brings all the flavours together.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Wheat Free, Gluten Free, Dairy Free, Vegetarian
10 asparagus spears, ends discarded
12 baby plum (or cherry) tomatoes
1 tablespoon balsamic vinegar
2 tablespoon (20gm) fresh grated parmesan
1 tablespoon torn fresh basil
As asparagus is so seasonal, you can substitute the asparagus for fine green beans and use feta cheese instead of parmesan
Photo and recipe taken from The Balance Diet Cookbook.
- Preheat the oven to 200c / 400f
- Place the trimmed asparagus in a single layer in an oven-proof dish and surround with the tomatoes.
Drizzle over the balsamic vinegar over the vegetables. Place in the oven for 10-12 minutes (depending on
the size of the asparagus spears), turning once.
- Remove from the oven and sprinkle the cheese and torn basil on the top.
- Allow the cheese to melt into the vegetables slightly before serving onto warmed serving plates.
Mains: Burgers with blue cheese; Butterbean cakes; Red Mullet en papillote.
Carb Sides: Milly’s Potatoes; Garlic Rosemary butterbean mash; Smashed herby new potatoes; Garlic Roasted Sweet Potatoes.