![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Pf3LH4-uLN60MJS1dyNQTv2EWoNhjUU5Esa2-_ab8Tg0cldm3VOQjAcpiGt4LId9GTg7t7TH41Jq2U-hXF8rWiHAj2EjNhY0P9fVRqapz8blain-ypvKjr6MLyQMDRjWas9uQOgDUOQ/s1600/cda49567394d117078d1870fcb3b0a11.jpg)
Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.
ingredients
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
directions
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.
FULL RECIPE