- 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
- Pre-heat oven to 200 ºC.
- 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.
- 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