Balsamic Asparagus and Blistered Tomatoes
This recipe is stunningly simple, well-balanced, and elegant. Asparagus kind of gets a bad rap, but that might be because itā€™s so often overcooked. Cook it correctly following our recipe below. Then, add some acidity (the balsamic) and a sweet element (the tomatoes), and youā€™ve got yourself a super tasty plant-based side dish!
Ingredients
(4 servings)
- 1 pint grape tomatoes halved
- 1/2 tbsp olive oil plus 2 teaspoons, divided
- 1 pound asparagus trimmed
- 1 Tablespoon aged balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
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Preheat oven to 400 degrees F.
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Place tomatoes along with 2 teaspoons olive oil in a baking dish. Sprinkle with half the salt & pepper.
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Bake for 15-20 minutes, until tomatoes are "burst" and slightly blistered on the outside.
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Meanwhile, in a medium mixing bowl, toss trimmed asparagus with remaining olive oil, salt & pepper.
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Once tomatoes are blistered, add prepared asparagus to baking dish. Drizzle with balsamic vinegar and toss with tomatoes.
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Bake another 5 minutes. Asparagus should be tender-crisp.
Nutrition Facts
Serving Size: 8oz
Calories: 63kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1843IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 3mg
