Balsamic Parmesan Roasted Asparagus and Tomatoes

Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.

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 parmigiano reggiano (parmesan), grated
1/2 cup balsamic vinegar
2 tablespoons basil, sliced

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.
Meanwhile, simmer the balsamic vinegar until it starts to thicken, about 10 minutes.