Roasted Balsamic Asparagus Recipe
Ingredients for roasted balsamic asparagus
- 1⁄2 cup Black Garlic Balsamic Vinegar with Goji Berries
- 1⁄4 cup vegetable liquid stock
- One flat tbsp honey (or rice malt syrup)
- 1 tsp Dijon mustard
- 350g asparagus spears, trimmed
- 250g cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper
- 60g Gouda cheese, finely grated (or vegan cheese)
- 2 tbsp red onion, finely chopped
- One small handful of fresh basil, finely chopped
Method
Preheat the oven to 180 degrees Celsius.
Make the balsamic glaze by mixing balsamic vinegar in a small saucepan with liquid stock and honey. Simmer rapidly until it has reduced by half, then stir in Dijon mustard. Put through a strainer and set aside.
In the meantime, place asparagus lined up in a single layer on one side of a baking tray lined with baking paper. Put cherry tomatoes on the other side. Spread olive oil all over, then season with salt and pepper. Bake for 10 minutes, then turn all the vegetables over. Sprinkle the middle portions of the asparagus with cheese and cook for another 5 minutes until melted.
Take out of the oven and place the cheesy asparagus on a serving platter. Top the asparagus with cherry tomatoes and red onion. Season with salt and pepper. Drizzle with as much balsamic glaze as you like, and garnish with basil.
Tips
Dry the asparagus and tomatoes before putting them in the tray to prevent steaming.
Perfect as a side dish.
Recipe development, food styling & photography by our affiliate partner Michelle Ranson from Perth Food Photography.
