In Recipes


  • 700g Asparagus
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 50ml balsamic glaze
  • 1/2 cup parmesan, grated
  • 2 tablespoons basil, sliced


  1. Pre-heat oven to 200 ºC.
  2. Toss the asparagus and tomatoes in the olive oil, season with salt and pepper and place on a baking tray in a single layer and roast until the asparagus starts to caramelize, +- 15-20 minutes, tossing half way through.
  3. Serve the asparagus and tomatoes warm drizzled with the balsamic glaze and garnished with Parmesan and basil.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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