Balsamic Parmesan Roasted Asparagus and Tomatoes
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 parmesan cheese, grated
1/2 cup balsamic vinegar
2 tablespoons basil, sliced
1.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.
2. Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.
3. Serve the asparagus and tomatoes warm drizzled with the balsamic vinegar and garnished with the fresh basil.