Parmesan Roasted Asparagus with Tomatoes & Balsamic
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it with salt and pepper to taste, then set it aside.
Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are tender).
Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the entire tray.) Serve immediately.
