Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus spears, (ends trimmed)
  • 1 pint grape tomatoes
  • 4 teaspoons olive oil
  • Kosher salt and black pepper
  • 2 tablespoons balsamic glaze
  • 2 tablespoons freshly grated Pecorino Romano or Parmigiano-Reggiano cheese

Instruction

  • Preheat oven to 400°F.
  • Place the asparagus and tomatoes on a sheet pan and toss them with the olive oil. Season them with salt and pepper.
  • Roast the vegetables in the oven for 15-20 minutes until the tomatoes are softened and the asparagus is crisp tender. Arrange the vegetables on a platter. Drizzle the balsamic glaze on top and sprinkle with grated cheese. Serve.