Roasted balsamic asparagus & cherry tomatoes

Roasted balsamic asparagus & cherry tomatoes

By Good Food
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(9 ratings)
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Prep: 10 mins Cook: 15 mins

Easy

Serves 4
This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal120
  • fat9g
  • saturates3g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein5g
  • salt0.5g
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Ingredients

  • 350g asparagus spear, woody ends discarded
  • 330g pack cherry tomato, halved
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g feta cheese, crumbled

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

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Comments, questions and tips

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SuzieA's picture
SuzieA
10th Mar, 2018
5.05
Love this recipe. It actually got my OH into asparagus - no mean fete! We have it nearly every week with pork chops or gammon. I think it goes with pretty much anything.
whitneyjadee
29th Mar, 2017
5.05
I used this recipe and took half to work with me for lunch the next day. Instead of asparagus I used tender-stem broccoli and mange touts with the cherry tomatoes and it was lovely!
catie74
29th May, 2014
I served this cold for a picnic lunch. Doubled the recipe and served 3 adults and 3 kids aged 4, 6 and 9. Also had olives, and cold potatoes. Not a scrap left
sarahbenson
17th May, 2014
5.05
Delicious and very easy. Perfect served with new potatoes and BBQ sausages
sascha's picture
sascha
14th May, 2014
It was very easy and we like the flavours. However the aspargus were a bit chewy.
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