Parmesan and Balsamic Asparagus (Print Version)
# Ingredients:
01 -
7 fresh basil leaves, thinly sliced
02 -
1 pint of cherry tomatoes, cut in halves or quarters
03 -
A bunch of asparagus, trimmed at the ends
04 -
2 to 3 garlic cloves, finely chopped
05 -
Half a cup of parmesan cheese shavings
06 -
1/4 teaspoon of ground black pepper
07 -
A quarter teaspoon of salt
08 -
1 tablespoon of olive oil
09 -
Balsamic reduction (either store-bought or homemade)
# Instructions:
01 -
Set your oven to 425°F and line a big baking tray with parchment paper for easy cleanup.
02 -
In a bowl, combine the tomato pieces, chopped garlic, and a teaspoon of olive oil. Sprinkle with some salt and black pepper, stir it all up, and leave it aside.
03 -
Break off the woody ends of the asparagus, then toss them in a bowl with 1 tablespoon of olive oil, a quarter teaspoon of salt, and 1/4 teaspoon pepper. Line them up on your prepared baking sheet.
04 -
Spread the parmesan shavings across the asparagus evenly, then spoon the tomato mix over it all.
05 -
Slide the tray into the oven and bake for 12 to 15 minutes. The asparagus should get tender, and the tomatoes will soften up nicely.
06 -
Scatter the sliced basil leaves on top, and drizzle balsamic reduction over everything. If you'd rather, do the balsamic drizzle right on individual portions. Serve while warm.