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Ingredients
- 1 lb asparagus
- 2 cups cherry tomatoes cut in half
- Himalayan sea salt to taste
- black pepper to taste
- 1/2 cup balsamic vinegar
Ingredients
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Recipe Notes
1. Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
2. Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with Himalayan sea salt and pepper. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
3. In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
4. Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
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