Roasted asparagus and tomatoes covered in melted parmesan and drizzled with a balsamic reduction.INGREDIENTS:
1 1/2 pounds asparagus, trimmed
1 1/2 cups cherry tomatoes, cut in half
1 tablespoon Lemon Extra Virgin Olive Oil
1/2 cup parmigiano reggiano (parmesan), grated
1/2 cup Aceto Balsamico Maletti
2 tablespoons basil, sliced
Italian Caprese Salt to taste
1. Toss the asparagus and tomatoes in the oil, salt and pepper, place on a baking sheet in a single layer, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
2. Meanwhile, simmer the Aceto Balsamico Malletti until it starts to thicken, about 10 minutes.
3. Serve the asparagus and tomatoes warm drizzled with the Aceto Balsamico Platinum and garnish with the fresh basil.