Roasted Asparagus and Baby Tomatoes with Basil and Parmesan

Recipe Image

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.

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

Wheat Free, Gluten Free, Dairy Free, Vegetarian

Ingredients

 

 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

Jennifers Tips

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.

Preparation
  • 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.
To Serve

Pair With:

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.

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