Recipe of the Day - Balsamic Parmesan Poasted Asparagus & Tomatoes


Balsamic Parmesan Poasted Asparagus & Tomatoes

By Jo Cooks

TOTAL COOK TIME - 20 minutes


1 lb asparagus

2 cups cherry tomatoes, cut in half

¼ cup Parmesan cheese

salt and pepper to taste

½ cup Balsamic vinegar

  1. Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
  2. Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
  3. In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
  4. Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
Calories: 91 
Fat: 3.4g 
Saturated fat: 2.1g 
Unsaturated fat: 0.0g
Trans fat: 0.0g
Carbohydrates: 8.7g 
Sugar: 4.6g
Sodium: 140mg 
Fiber: 3.5g
Protein: 7.8g 
Cholesterol: 10mg