Oven-roasted Asparagus & Tomatoes with Balsamic Drizzle
Roasting enhances the natural sweetness of asparagus and tomatoes, and combining them with parmesan and a balsamic reduction creates a fabulous vegetable dish.
1 cup balsamic vinegar
2 tablespoons brown sugar
1kg fresh asparagus, trimmed
500g cherry or baby tomatoes, halved 2 tablespoons olive oil
½ cup finely grated parmesan
Basil leaves or other fresh herbs for garnish
To make the balsamic drizzle, place vinegar and sugar in a small saucepan, bring to the boil and simmer gently for about 20 minutes until it starts to thicken (it will continue to thicken as it cools). Take off heat and cool.
Heat oven to 200°C. Line a large baking pan with baking paper.
Toss asparagus and tomatoes in olive oil and season well with salt and freshly ground black pepper. Spread in a single layer in the lined pan and roast for about 20 minutes.
Serve the asparagus topped with the tomatoes, grated parmesan and balsamic drizzle. Garnish with a scattering of fresh herbs. Serves 8 >