roasted asparagus + heirloom cherry tomato
- 1 1/2 lb asparagus
- 2 cups heirloom cherry tomatoes cut in half
- 2 tbsp olive oil or try avocado oil!
- 1/2 cup balsamic – in a hurry? try Acetum Balsamic Glaze from our grocery dept!
- 1/4 cup parmesan reggiano
- 1/4 tsp salt
- 1/4 tsp pepper
Pre-heat oven to 450 degrees,
Toss asparagus and tomatoes with olive oil, salt & pepper arrange in a single layer on a parchment lined baking sheet, sprinkle with parmesan and roast for 15 to 20 minutes or until they start to brown.
Simmer balsamic for 15 minutes until it starts to thicken.
Serve asparagus warm and drizzle balsamic reduction.
DELICIOUS OVER RUSTICELLA PASTA! You could use other pasta..but why?