Asparagus topped with shaved parmesan cheese, tomatoes & garlic is roasted until tender & drizzled with sweet balsamic glaze! This parmesan roasted asparagus recipe is an easy side dish that’s perfect for any occasion!
I’ll be honest… I hated asparagus as a child. (My parents would never let me leave the dinner table until I ate one stalk and I avoided it like the plague.😂) But since then my tastebuds have “matured” quite a bit and now I love these little green veggies! (Especially when they’re covered in cheese!) This cheesy baked asparagus recipe is so good and quickly becoming one of my favorite side dishes!
Cheesy, bold flavors, so simple… I could go on and on! It comes together in less than 15 minutes and looks stunning once drizzled with balsamic glaze! (You’ll definitely want to add this balsamic parmesan roasted asparagus with tomatoes to your dinner list asap!)
Ingredients For Your Parmesan Roasted Asparagus
- Asparagus: Look for asparagus stalks that are around the size of your pinky finger for the best results. (Skinny asparagus stalks tend to become stringy after roasting and larger stalks may require more time to roast.)
- Parmesan cheese: I love using thick shaved parmesan cheese for this recipe! (The larger shreds help create a thick cheesy layer over your asparagus that’s just soo good!)
- Cherry tomatoes: Cut them in half or quarter your tomatoes depending on their size.
- Garlic: An essential ingredient for any bruschetta recipe!
- Fresh basil: Use as little or as much basil as you want! (We’ll be sprinkling it over the top after the asparagus is roasted so it stays fresh.)
- Spices: Salt & black pepper are all you need!
- Olive oil: You’ll need enough oil to toss with your asparagus and tomatoes before roasting.
- Balsamic reduction: Store bought or homemade balsamic reduction will work for this recipe!
How To Make Parmesan Roasted Asparagus
1. Preheat your oven. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
2. Toss your tomatoes. Add your halved tomatoes and minced garlic to a large bowl and toss them with 1 teaspoon of olive oil. Then season with salt and black pepper to taste and set them aside.
3. Prepare your asparagus. Snap the ends off your asparagus and add the stalks to a large bowl. Then toss them with your salt, black pepper and 1 tablespoon of olive oil until they’re evenly coated.
4. Assemble & bake. Arrange your asparagus on your prepared baking sheet and sprinkle an even layer of parmesan cheese over the top. Then spoon your tomato mixture over the cheese and place the pan in the oven. Bake for 12-15 minutes or until the cheese has melted and the asparagus and tomatoes are tender.
5. Serve! Once done, sprinkle your sliced basil over the tomatoes and and drizzle with your balsamic reduction. (Alternatively you can drizzle each individual serving with balsamic instead of the entire pan.) Serve immediately and enjoy!
Let’s Make Homemade Balsamic Reduction!
I love making homemade balsamic reduction! (It’s so easy and you can make it as sweet or as vinegar-forward as you want.) What is balsamic reduction? Basically we’re taking balsamic vinegar and simmering/reducing it down to a thicker “glaze-like” consistency. That may sound intimidating but it’s really so simple – and there are so many variations to make it just the way you like it!
Step 1: Bring a ½ cup of balsamic vinegar to a boil on the stove.
Step 2: Once boiling, turn the burner down to medium-low (or until it becomes a soft boil/simmer) and let the balsamic simmer for 10-12 minutes, stirring occasionally. (Your reduction will be done once it’s thick enough to coat the back of a spoon.)
Step 3: Transfer your reduction to a glass bowl and let it cool at room temperature or in th refrigerator until it’s completely cool. (Your reduction will thicken as it cools.)
Step 4: Place your cooled balsamic reduction in a glass jar or bottle and keep it stored in the refrigerator.
Want a sweeter balsamic reduction? Add 1-2 tablespoons of maple syrup, honey or agave to your balsamic vinegar before bringing it to a boil.
- Is there a different type of cheese I can use? Absolutely! Asiago or pecorino romano would be great substitutions.
Why you’ll love this parmesan roasted asparagus recipe!
- Easy yet elegant! This side dish looks so pretty once it’s drizzled with balsamic and no one will guess it only took about 15 minutes to make!
- Perfect for non-asparagus lovers! The thick cheesy layer, juicy tomatoes and tangy balasamic glaze add so much flavor to your asparagus!
- A healthy side dish! Veggie-forward & loaded with nutrients & vitamins! It’s the perfect accompaniment to any main dish!
More side dish recipes you might like:
- Crispy Garlic Parmesan Roasted Green Beans
- Roasted Mini Pepper Salad with Balsamic & Feta
- Honey Roasted Carrots with Feta & Dill
- Roasted Butternut Squash with Maple Brown Butter
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Parmesan Roasted Asparagus with Tomatoes & Balsamic
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes, halved (or quartered depending on their size)
- 2-3 garlic cloves, minced
- ½ cup shaved parmesan
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 7 large basil leaves, sliced thin
- Balsamic reduction (store bought or homemade)
- Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
- Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it with salt and pepper to taste, then set it aside.
- Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line on your prepared baking sheet.
- Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over the top.
- Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are tender).
- Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the entire tray.) Serve immediately.