Last updated on March 21st, 2017 at 07:03 pm
Balsamic Parmesan Roasted Asparagus and Tomatoes – roasting enhances the natural sweetness of the asparagus and tomatoes, add some grated Parmesan and a balsamic reduction for an amazing side dish.
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 is just around the corner, 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 400 F 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 Parm 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.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Balsamic Parmesan Roasted Asparagus and Tomatoes
Ingredients
- 1 lb asparagus
- 2 cups cherry tomatoes cut in half
- 1/4 cup Parmesan cheese
- salt and pepper to taste
- 1/2 cup Balsamic vinegar
Instructions
- Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 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.
Notes
Nutrition
More delicious recipes from my kitchen
Garlic and Herb Roasted Carrots
Italian Roasted Mushrooms and Veggies
Sautéed Garlic and Parmesan Mushrooms
Bob says
December 22, 2017 at 2:25 pmi want to make this as a side dish for a pre Christmas family get together. Thinking to blanche the Asparagus, first, and slice the tomatoes, and while the prime rib is resting, I can sneak it into the now, empty oven, for a high heat roasting, and throw the cheese over it, right at the end, after tossing it in the glaze, just throw it back in till the cheese melts. Your thoughts?
Marie Reichlmayr says
March 19, 2018 at 5:21 pmBlanching the asparagus first, great idea, I love asparagus cooked but not mushy
Thankx for the tips
Carina in Connecticut says
April 8, 2017 at 11:04 amCan I serve this chilled if I roast ahead of time and add balsamic and combine later. Would like to serve this as a cold side dish salad at Easter next week. Can I shave asiago over the top just before serving?
It has to travel to my sister-in-laws, and we all bring dishes. Would like to avoid hogging the ovens.
Thanks
Joanna Cismaru says
April 8, 2017 at 9:04 pmThat should be fine Carina.
Corinda says
March 16, 2017 at 2:47 amThis was an awesome dish. I made it without the tomatoes or pepper. I didn’t have the tomatoes and medical reasons on the pepper. All 3 of us loved it. I made it with the brown sugar salmon.
Heather says
June 24, 2016 at 11:38 amWhat a flavorful & easy dish! I cheated and used a bottled balsamic glaze… so so so good. Thank you for sharing with us!
Carol says
April 30, 2016 at 9:58 amThis is a delicious meal/side dish! Added mushrooms and purple cauliflower!
Luis says
March 16, 2016 at 1:09 pm“Muy bueno” very good, thank u lady!!
Erin says
February 21, 2016 at 4:33 pmI just tried this! I may have put too much balsamic on it tho….Does this recipe store well for leftovers?
Joanna Cismaru says
February 21, 2016 at 6:00 pmYeah just store it in an airtight container in the fridge, should be just fine.
Sarah says
November 30, 2015 at 9:35 pmI’m hoping to make this to take to a pot luck. I’ll be making it a few hours ahead of time. Do you think this dish will travel well? Or will it get soggy? Looks absolutely delicious!
jo says
December 1, 2015 at 7:33 amIt shouldn’t be too bad, they will get a bit soggy, but should be fine.
Stacey says
July 15, 2015 at 1:16 pmI made this last night (w mushrooms), & it was delicious…even without the balsamic vinigar reduction (which I totally forgot to do.) Lol.
I want to make this again tonight for my boyfriend, & I’m wondering if it would go well with some shrimp thrown in there too???
jo says
July 15, 2015 at 2:36 pmSure why not, just make sure you don’t overcook the shrimp. 🙂
K. says
May 30, 2015 at 11:05 amLovely dish! I’d never “reduced” the vinegar before and it’s lip-smacking good. Using olive oil is better than the other, definitely. I grow my own asparagus so this is bliss – but have to buy tomatoes yet. Try shredded Pecorino Romano for the cheese, using less. Thanks for this recipe Jo!
jo says
May 30, 2015 at 11:52 amYou’re welcome K, so glad you liked it! 🙂
Ula MacLellan says
April 30, 2015 at 7:17 pmI stumbled upon your recipe and it will be perfect for tonight ! Thank you so much
I was wondering how to cook that asparagus I got on sale the other day. Happy to find a fellow Canuck on line!(I’m talking the country not the sport).
jo says
April 30, 2015 at 7:41 pmThanks Ula! Hope you like the recipe 🙂
Amy fleming says
November 19, 2015 at 7:40 pmAmy
Michelle @ A Dish of Daily Life says
April 4, 2015 at 9:42 pmI absolutely love this dish! Asparagus is one of our favorites and I usually roast them. But I’ve never tried roasting them with balsamic and tomatoes. I will now! Pinning and sharing!
jo says
April 4, 2015 at 9:55 pmThanks Michelle!
Erin @ Miss Scrambled Egg says
March 31, 2015 at 4:25 amWow! The colors in this dish are so beautiful. I’m a huge fan of asparagus, but it can be so hanging expensive. I usually by it when it’s on sale. I love that you paired it with balsamic. 🙂
jo says
March 31, 2015 at 9:34 amThanks Erin, you’re right it is expensive, same here I buy when I see it on sale.
Judi says
March 29, 2015 at 2:54 pmIt is still winter here in Northern Michigan but I cannot wait to try this recipe. I love asparagus as does my entire family.
Maureen | Orgasmic Chef says
March 27, 2015 at 5:01 pmI’ve had an asparagus addiction for a long time. When I had a garden, I ate nothing but asparagus until the season was over. I’ve done a lot of roasted asparagus but not with the tomatoes and Parmesan. Now I can’t wait for Spring to come and it’s barely Autumn down here.
jo says
March 27, 2015 at 5:26 pmAutumn? Are you in Australia? I wish I could grow herbs and vegetables here in Calgary, but hubs and I have had no success whatsoever.
Maureen | Orgasmic Chef says
March 27, 2015 at 5:34 pmYes, I’m a dual American/Australian citizen. 🙂
jo says
March 27, 2015 at 7:20 pmThat’s awesome!
Kelsey @ Snacking Squirrel says
March 27, 2015 at 2:47 pmbeautiful, healthy, fresh, and delicious!
jo says
March 27, 2015 at 3:34 pmThank you 🙂