Balsamic Parmesan Roasted Asparagus and Tomatoes


I’ve recently discovered my passion for asparagus. This is coming from someone who never used to buy asparagus to cook before, but I’d have it at restaurants here and there. So here is my favorite way to cook asparagus along with tomatoes. I love roasted tomatoes with Parmesan and balsamic reduction, so adding some asparagus to this was a no brainer. Together they’re amazing and such a delicious and healthy side dish.

I’ve also just realized that Easter came and left, where has the time gone? Wasn’t it just Christmas? I guess time does fly when you’re having fun and I have been having loads of fun. Fun cooking that is. Sometimes I get in the mood to cook all day. And sometimes I do cook all day. So when I made this side dish, I made a million other dishes along with it. But for now let’s just focus on this roasted asparagus and tomatoes because it’s so incredibly simple to make, and it’s just packed with flavor.


I trimmed the ends off the asparagus and simply laid them in a baking dish at one end and at the other end I put the tomatoes cut in half. I did spray the baking dish with cooking spray, or you could use some olive oil as well if preferred. Then all you have to do is generously season the asparagus and tomatoes with salt and pepper and sprinkle some Parmesan cheese over them. I love my Parmesan cheese and it seems like lately I’ve been putting it on everything. A girl can’t help herself.


You just need to bake them at 150-190 degrees for about 15 minutes, not too long because you still want a bit of crunch in that asparagus. And as you can see that Parmesan cheese is melting nicely. My favorite part.


And then as I was ready to serve them I realized I forgot to drizzle the balsamic reduction, so here they are again. Balsamic reduction is really easy to make, you just need balsamic vinegar and cook it for about 15 to 20 minutes or until you see the sauce reduce and thicken. It’s so good over roasted veggies, just yummy.



1 lb asparagus
2 cups cherry tomatoes, cut in half
¼ cup Parmesan cheese
salt and pepper to taste
½ cup Balsamic vinegar


Preheat oven to 150-190 degrees. Spray a baking dish, I used a 9×13 inch, with cooking spray and set aside. 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.

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. Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.

Enjoy! 🙂


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