Balsamic Asparagus with Blistered Tomatoes

Balsamic Asparagus with Blistered Tomatoes

 

Asparagus is such a good vegetable to use as a side. However, many people don’t like if it’s just steamed, which is understandable. Grilled, roasted or sauteed, however, makes just about any food tastier! Add some acidity and a sweet element, and you’ve got yourself a super tasty veggie!

Balsamic is a great way to add both acidity and sweet at the same time, especially when reduced into a glaze (or bought as a glaze). 

 

Balsamic Roasted Asparagus

Yield: 6 servings

Ingredients:

1 bunch of asparagus, trimmed (see note below)

¼ cup balsamic vinegar

2 tbsp garlic oil or EVOO

Salt and pepper to taste

Equipment:

Small bowl and whisk

Sheet tray

Foil

Tongs

 

Line your tray with foil and preheat the oven to 400F. Lay the asparagus out on the tray. Whisk the oil and vinegar together with some salt and pepper, and lightly coat the asparagus. Drizzle a little bit over to add extra flavor.

Roast in the oven for 10-15 minutes until done.

Add the blistered tomatoes (recipe below) and serve!

 

Blistered Tomatoes 

Ingredients:

1 pint cherry or grape tomatoes

1 tbsp olive oil

Salt

Equipment:

Sheet tray

Foil

 

Lightly coat the tomatoes with the oil and salt. Under the broiler setting on your oven, roast until the skin is darkening on top and bursting. Shuffle the tomatoes around to cook them evenly. This should only take about 5 minutes total.

If you want, you can purchase a balsamic glaze to drizzle over the top of this dish. It serves as both a garnish and an amazing flavor element!