Oven-roasted As­para­gus & Toma­toes with Bal­samic Driz­zle

NZ House & Garden - - HOMES -

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 >

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