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Roasted balsamic asparagus & cherry tomatoes

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 120
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 5
  • Protein 5
  • Fat 9
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 120
  • Carbohydrates 5
  • Saturated Fat 3
  • Sugar 5
  • Protein 5
  • Fat 9
  • Fibre 3
  • Salt 0.5

Ingredients

  • 350g asparagus spears, woody ends discarded
  • 330g pack cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 50g feta cheese, crumbled

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

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