Parmesan Roasted Asparagus with Tomatoes & Balsamic

Parmesan Roasted Asparagus with Tomatoes & Balsamic is a vibrant and flavorful side dish that pairs fresh asparagus with juicy cherry tomatoes, nutty parmesan cheese, and a touch of balsamic glaze. Roasted until tender and slightly caramelized, this dish is bright, savory, and incredibly easy to throw together.

Why You’ll Love This Recipe

I love how this recipe brings together bold flavors with minimal ingredients and effort. The asparagus roasts to perfection, the tomatoes burst with sweetness, and the parmesan adds a deliciously salty, crispy finish. A drizzle of balsamic glaze at the end ties everything together with a tangy richness. It’s elegant enough for entertaining but simple enough for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh asparagus (trimmed)
cherry or grape tomatoes (halved)
olive oil
salt
black pepper
garlic powder (optional)
grated parmesan cheese
balsamic glaze or balsamic reduction

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I spread the asparagus and cherry tomatoes on the baking sheet in a single layer.

3. I drizzle everything with olive oil and season with salt, pepper, and garlic powder if using. I toss gently to coat.

4. I sprinkle the grated parmesan evenly over the asparagus and tomatoes.

5. I roast in the preheated oven for 15–20 minutes, or until the asparagus is tender and the tomatoes are soft and slightly blistered.

6. I remove the pan from the oven and drizzle the vegetables with balsamic glaze before serving.

Servings and timing

This recipe serves 4 as a side dish. It takes about 10 minutes to prep and 15–20 minutes to roast, so it’s ready in around 30 minutes.

Variations

Sometimes I add red onion or thin slices of bell pepper for extra color and flavor. I’ve also used crumbled feta or goat cheese instead of parmesan for a tangier twist. If I don’t have balsamic glaze, I reduce balsamic vinegar on the stovetop until thickened. For a heartier option, I serve it over a bed of quinoa or pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use the oven or a skillet to preserve the texture—microwaving can make the asparagus soggy. It’s also tasty served cold or at room temperature as part of a salad or grain bowl.

FAQs

Do I have to use balsamic glaze?

No, but I like the sweetness and thickness it adds. Regular balsamic vinegar can be used in a pinch—just go light so it doesn’t overpower the dish.

Can I use frozen asparagus?

I prefer fresh for the best texture, but thawed frozen asparagus can work in a pinch. I pat it dry before roasting to avoid sogginess.

What’s the best way to trim asparagus?

I snap off the woody ends by bending the stalk near the base—it naturally breaks where it becomes tender.

Can I roast everything in advance?

Yes, but I wait to add the balsamic glaze until just before serving for the freshest flavor.

What other cheeses can I use?

Grated pecorino, shredded mozzarella, or crumbled goat cheese all work nicely, depending on the flavor I want.

Conclusion

Parmesan Roasted Asparagus with Tomatoes & Balsamic is a simple, colorful side dish that brings together bold flavors and great textures in every bite. It’s quick to prepare, easy to adapt, and always a hit at the table. Whether I’m serving it alongside roasted chicken, grilled fish, or pasta, it adds a fresh and flavorful touch to any meal.