Parmesan Roasted Asparagus and Tomatoes with Walnuts and Balsamic Drizzle

It’s a sure sign of Spring when the sweet crispy stalks of asparagus start popping up at the farmer’s market. Although you can typically find asparagus in your grocery store several months of the year, this nutrient dense veggie is at its absolute peak in flavor if you can get the ultra fat stalks from your local market right now.

This quick and easy side dish is a breeze to throw together, and it features our BRAND NEW Balsamic Reduction! I swear, anything you add it to looks and tastes even better. (Yes, even ice cream.)

First, you trim the woody ends of the asparagus. You can find the proper cutting point by bending the stalk and finding where it snaps naturally. Once you’ve snapped a one or two, simply bunch up the rest and cut them at the same length.

Then slice a pint of grape or cherry tomatoes in half. Arrange all the veggies in a single layer on a sheet pan, toss in Healthy Harvest Greek olive oil, salt, and pepper. Sprinkle with shredded parmesan (you could use cashew shavings to make it vegan!) and roast in a 350 degree oven for 20 minutes, giving a stir halfway through cooking.

Related: Should you heat olive oil?

Serve the asparagus and tomatoes warm drizzled with balsamic reduction. Top with walnuts for texture and some fresh basil for a bright finish.

This recipe is so easy, yet tastes amazing and would be a great dish to bring to a potluck or picnic. Show us your adaptation on Instagram by tagging @healthyharvests or using the hashtags #eatrealfood and #cookmore

Parmesan Roasted Asparagus and Tomatoes with Walnuts and Balsamic Drizzle
 
Prep time
Cook time
Total time
 
A quick and easy spring side dish made of roasted asparagus and tomatoes topped with walnuts, parmesan cheese, and drizzle of balsamic reduction
Author:
Recipe type: side dish
Serves: 4 servings
Ingredients
  • 1-2 bunches of asparagus, trimmed
  • 1 pint cherry or grape tomatoes, halved
  • ¼ c shredded parmesan
  • ¼ c chopped walnuts
  • 1-2 tbsp Healthy Harvest Greek extra virgin olive oil
  • 1-2 tbsp Healthy Harvest Balsamic Reduction
Instructions
  1. Arrange asparagus and tomatoes on a sheet pan. Toss in Healthy Harvest Greek extra virgin olive oil, salt, and pepper. Arrange veggies in a single layer, sprinkle with parm and roast in a 400 degree oven for 15-20 minutes. Serve asparagus and tomatoes warm topped with walnuts, a drizzle of Healthy Harvest Balsamic and a touch of fresh basil.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: