Roasted Parmesan Asparagus with Tomatoes
This Roasted Parmesan Asparagus with Tomatoes combines fresh asparagus spears, shaved Parmesan cheese and juicy tomatoes, roasted to perfection.
Servings: 4 Servings
Calories: 121kcal
Equipment
- Parchment paper
- Cutting board
- Kitchen knife
Ingredients
- 1 pound fresh asparagus trimmed
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 1/4 cup shaved Parmesan cheese
- 1/2 pint cherry tomatoes cut in half
- 1 clove garlic minced
- 1 tablespoon basil chopped
- lemon zest and parmesan for garnish
Instructions
- Preheat your oven to 425°F(220°C). Line a large baking sheet with parchment paper.
- Add the trimmed asparagus to the baking sheet. Drizzle half the olive oil over the top as well as salt and pepper to taste. Toss to coat.
- Add the halved cherry tomatoes, garlic, and the rest of the olive oil to a bowl. Mix well.
- Sprinkle the shaved Parmesan cheese over the asparagus and and top with the tomato mixture. Cook for 12-15 minutes, or until the asparagus is tender and the cheese is melted.
- Top the asparagus with more Parmesan cheese, the basil, and some lemon zest.
Notes
- Try to find thicker asparagus instead of the pencil thin ones. They have more texture.
- To cut the woody ends off the asparagus use your knife and make a cut at the end. If the knife sinks in easy then you’re past the woody part. You can also bend them and snap the end off.
Nutrition
Calories: 121kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 368mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1222IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 3mg