Published: · Modified: by Caitlyn Erhardt · This post may contain affiliate links. [feast_privacy_disclosure]
Recipe Discuss
This Balsamic Oven Roasted Asparagus recipe is the perfect side dish for dinner, plus ready in 20 minutes. This baked asparagus is loaded with Caprese flavors and topped with tomatoes, cheese, and pesto.
I have spring fever guys! The winter is dragging on and on for me and I am desperately craving fresh produce. This Balsamic Oven Roasted Asparagus recipe is the perfect side dish to pair with steak, chicken or a soup for a lighter option. This asparagus is coated in balsamic vinegar, and cheese the baked with tomatoes for a healthy and tasty combination.
Finally, top the baked asparagus with pesto, cheese, and fresh basil for the perfect finish. As if this recipe couldn't get better, it is ready quickly and super simple to make. There is very little prep required and ready in under 20 minutes.
Ingredient Notes
- Fresh Asparagus: Fresh asparagus works the best for this recipe, and I do not recommend using canned for frozen asparagus.
- Tomatoes: I prefer using cherry, grape or another smaller type of tomato. Alternatively, you could use a large tomato and dice it. The texture of the tomatoes will be a bit different, but the flavor will still be similar.
- Homemade Basil Pesto: I adore topping this baked asparagus recipe with my homemade basil pesto. The sauce adds the perfect earthy touch and pairs great the the tomatoes and asparagus.
Why You'll LOVE This!
Quick and Easy: Ready in 20 Minutes!
Versatile: Pairs with a Variety of Recipes
Looks Impressive, yet Requires Few Ingredients & Little Prep
Instructions
- Snap or cut the bottom 1-2 inches off each piece of asparagus. Next, slice the cherry tomatoes in half.
- Place the asparagus, tomatoes on a large cookie sheet then top with olive oil, balsamic vinegar, salt, pepper, and minced garlic. Toss everything together and make sure the veggies are evenly coated.
- Top the asparagus with shredded mozzarella then place on the center rack of the oven then bake at 400 degrees F for 15 minutes until the asparagus is bright green and the tomatoes are soft.
- Remove the veggies from the tray and place on a serving dish and top with freshly grated Parmesan, fresh basil, balsamic glaze, homemade basil pesto and enjoy warm with main dish of choice.
Storing Leftovers
Store baked asparagus in an airtight container in the fridge for up to 3 days. Balsamic Roasted Asparagus is best right after it is cooked, but will work for meal prep. To re-warm the asparagus, place in the microwave and heat for 30 seconds or until warm. Alternatively, place in the oven and heat at 325 degrees F for 10-15 minutes until warm.
Pro Tips
The Perfect Cook: Try your best not to overcook the asparagus. Roast it until it is bright green and soft. There is nothing worse than mushy asparagus, am I right?! IF the tomatoes need more time to blister then you can remove the asparagus and bake the tomatoes a bit longer.
Remove the Bottom: Don't forget to remove the bottom tough end of the asparagus before cooking. While this part is completely edible the bottom is very stingy and tough to eat. I like to snap mine off, but you can use a knife as well.
FAQS
Do you wash asparagus before roasting?
I always recommend washing any vegetable before cooking it. This ensures that any dirt is rinsed off. Be sure to use a towel to dry off the asparagus after washing it so it doesn't steam.
What happens if you cook asparagus too long?
The texture will become mushy and a lot of the flavor will be lost. You want to cook it until just tender and still a bit crisp.
Is thick or thin asparagus better?
There is very little nutritional difference in thick and thin asparagus and both work for this recipe. I prefer thicker asparagus, because I think the texture is better and it is harder to overcook.
Pairing Ideas
I love pairing this balsamic asparagus with loads of recipes. This vegetarian side is versatile and can work for dinner parties, meal prep or a side for family weeknight dinners. Some of my go-to recipes to pair with this roasted asparagus recipe are:
Pepper Crusted Steak: For the meat lovers! This fancy steak dish is perfect for a date night in and pairs wonderfully with this recipe.
Grilled Goat Cheese Sandwich: This vegetarian sandwich option is great for a lunch to incorporate leftover baked asparagus with.
Grilled Chicken Spiedini: A summer grill must-have! this tasty grilled chicken is great for the whole family and a great main to pair with this asparagus.
Vegan Black Bean Soup: A wonderful vegan soup that is a lighter option to pair with this side and works for lunch or dinner.
You May Also Enjoy...
- Spinach Apple Salad with Honey Balsamic Vinaigrette
- Mini Caprese Avocado Toast Appetizer Recipe
- Red Pesto Pasta Recipe with Roasted Tomatoes
Thank you so much for stopping by, if you made this recipe I would love to hear from you below in the comments. If you want to keep up with what The Erhardts are Eating (and exploring) be sure to follow along on Facebook, Instagram, Pinterest, Twitter & Youtube.
Happy Eating!
Balsamic Oven Roasted Asparagus Recipe
Caitlyn Erhardt
This Balsamic Oven Roasted Asparagus recipe is the perfect summer side dish! Topped with Parmesan cheese, tomatoes and basil pesto this will be a favorite!
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 70 kcal
Ingredients
- 1 Bunch Asparagus
- ⅓ Cup Mozzarella Cheese Shredded
- 1 Cup Cherry Tomatoes
- 2 tablespoon Olive Oil
- 3 tablespoon Balsamic Vinegar
- ½ teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- 3 Cloves Garlic Minced
For Serving
- Fresh Basil Leaves
- Balsamic Glaze
- Homemade Basil Pesto Sauce Or your favorite store-bought brand
- Freshly Grated Parmesan Cheese
Instructions
Snap or cut the bottom 1-2 inches off each piece of asparagus. When you bend the asparagus it will snap naturally about an inch from the bottom. Next, slice the cherry tomatoes in half.
Place the asparagus and sliced tomatoes on a large cookie sheet then top with olive oil, balsamic vinegar, salt, pepper, and minced garlic. Toss everything together and make sure the veggies are evenly coated. Finally, top the asparagus with shredded mozzarella.
Place veggies on the center rack a preheated oven and bake at 400 degrees F for 15 minutes until the asparagus is bright green and the tomatoes are soft. Once cooked, remove the veggies from the tray with tongs and place on a serving dish and top with freshly grated Parmesan, fresh basil, balsamic glaze, basil pesto and enjoy warm with main dish of choice.
Notes
Leftover Storage: To store oven roasted asparagus place cooked asparagus in a airtight container and store in the fridge for up to 3 days.
Pro Tip: Don't forget to remove the bottom tough end of the asparagus before cooking. While this part is completely edible the bottom is very stingy and tough to eat. I like to snap mine off, but you can use a knife as well.
Asparagus: Fresh asparagus works the best for this recipe, and I do not recommend using canned for frozen asparagus. Thick or thin asparagus will also work, but the cook time of each will vary. Cook until the asparagus in bright green, tender, but not mushy.
Tried this recipe?Mention @erhardtseat!
Nutrition
Calories: 70kcalCarbohydrates: 5gProtein: 2.7gFat: 5.1gSaturated Fat: 0.9gCholesterol: 1mgSodium: 169mgPotassium: 261mgFiber: 2.3gSugar: 2.5gCalcium: 28mgIron: 2mg
See What We Are Pinning!Follow erhardtseat1 to see all the food!
More Healthy-Ish Recipes
- Roasted Vegetable Sandwich Recipe
- Easy Air Fryer Zucchini Fries with Garlic and Parmesan
- Quick and Easy Air Fryer Hard Boiled Eggs
- Spicy Tuna Crispy Rice Sushi
I'm Caitlyn, I love creating simple and delicious recipes for my entire family to enjoy! I hope you find some new go-to recipes and favorites for your own family and friends to enjoy! Find Out More!
Reader Interactions
Comments
No Comments
