Ingredients:
1 bunch of asparagus, trimmed
7 large thin basil leaves
1 pint cherry tomatoes, halved
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Balsamic reduction (store-bought or homemade)
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the trimmed asparagus spears on the prepared baking sheet. Scatter halved cherry tomatoes around the asparagus.
Drizzle olive oil over the asparagus and tomatoes. Sprinkle minced garlic, salt, and black pepper evenly over the vegetables.
Tear the basil leaves into smaller pieces and sprinkle them over the vegetables.
Sprinkle the grated Parmesan cheese over the top of the vegetables.
Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the asparagus is tender and the tomatoes have softened, and the cheese is golden brown and bubbly.
Once roasted, remove the baking sheet from the oven. Drizzle balsamic reduction over the roasted vegetables.
Serve the Parmesan roasted asparagus and tomatoes immediately as a delicious side dish.