Balsamic Asparagus and Tomatoes

I’ve made this recipe a few times and it never seems to disappoint. It pairs nicely with most dishes and pleases many tastebuds. I start by preheating the oven to 350°F and cutting the ends of the asparagus off. I line a baking sheet with parchment paper and spread the asparagus on top. I cut the cherry tomatoes in half and add them to the baking sheet. Next, I’ll add the olive oil, dried oregano, dried basil, minced garlic, and salt and pepper over the asparagus and cherry tomatoes.

Now I’m just going to tell you guys how it is. I mix everything on the baking sheet with my hands. If you’ve ever eaten at my house there is a 99.9% chance I’ve touched your food and that’s just how it is. My kitchen, my rules. But feel free to toss the asparagus and tomatoes with tongs or some type of kitchen utensil!. I’ll place the baking sheet in the oven for 12-15 minutes. This really just depends on how tender you like your asparagus. I’m more of a slightly crunchy kind of person. Once the asparagus is cooked, remove from the oven and garnish with some fresh basil and a drizzle of balsamic glaze.

1 Bunch of Asparagus

2 cups Halved Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Dried Oregano

1 tsp Dried Basil

1 tbsp Minced Garlic

1/4 cup Fresh Basil

Balsamic Glaze

Salt and Pepper to taste

1. Preheat the oven to 350°F.

2. Cut the ends off of a bunch of asparagus and place them on a baking sheet lined with parchment paper. Add 2 cups of halved cherry tomatoes on top.

3. Toss the asparagus and cherry tomatoes with 1 tbsp of olive oil, 1 tbsp dried oregano, 1 tsp dried basil, 1 tbsp minced garlic, and salt and pepper to taste.

4. Place the baking sheet in the oven and cook for 12-15 minutes.

5. Remove from the oven and add fresh basil. Drizzle balsamic glaze and serve.