Garlic Roasted Asparagus with Tomatoes and Balsamic
Ingredients
- 2 pounds asparagus ends trimmed
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- salt to taste
- black pepper to taste
- reduced balsamic vinegar
Instructions
- Heat oven to 375° F.
- On baking sheet, toss together all ingredients, except balsamic vinegar. Roast 15 minutes, or until asparagus is tender. Transfer asparagus and tomatoes to platter. Drizzle with reduced balsamic vinegar to taste and serve.
- Tip: Add some leftover fresh basil to the top of your lasagna for a pretty and flavorful garnish that complements your sides.
Notes
Recipe courtesy of The TomKat Studio blog on behalf of Stouffer’s