Baked Balsamic Asparagus

Name: Baked Balsamic Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lb thick asparagus; 2 tbsp olive oil (divided); Kosher salt and pepper (to taste); 1 tsp Italian seasoning; 2 pints cherry tomatoes on the vine; 1/2 cup freshly shaved parmesan cheese; 2 tbsp balsamic glaze; Optional: 1 tbsp chopped parsley

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Delicious Baked Balsamic Asparagus is an easy side dish made with tender stalks of asparagus roasted with cherry tomatoes in olive oil and seasonings and then finished with freshly shaved parmesan cheese, balsamic glaze, and fresh herbs. Ready to enjoy in just 15 minutes and the perfect pairing to almost any meal.

This Baked Balsamic Asparagus recipe has quickly become one of our favorite ways to enjoy this superfood of a vegetable. Not only is it absolutely delicious and a great accompaniment to so many main dishes, but it’s also so good for you! It’s also made in a flash with minimal ingredients.

Why you’ll love this recipe

Incredibly tasty: The combination of tender asparagus with vine-ripened, juicy cherry tomatoes deliciously seasoned and topped with parmesan cheese is out of this world!
Quick & easy to make: This is a simple recipe that only takes about 5 minutes of prep and 10 minutes of cooking.
Very nutritious: Both asparagus and tomatoes are packed with nutrition! Asparagus is a good source of vitamins A, C, and K. Tomatoes are a great source of vitamin C, vitamin K, potassium, and folate. They also are full of the antioxidant lycopene, which has many health benefits including reduced risk of cancer and heart disease.

Balsamic asparagus served with cherry tomatoes on a white plate.

Ingredients needed

Balsamic asparagus with cherry tomatoes is made with simple ingredients that are readily available. It’s one of those dishes that will definitely stay in our regular dinner rotation! Here’s everything needed to make it:

Asparagus: For fresh & flavorful asparagus, choose stalks that are bright in color and plenty firm. You also want thick stalks for this recipe, so they don’t get too mushy while roasting.
Olive oil: You only need a couple of tablespoons of oil for roasting the veggies. Avocado oil would also work.
Seasonings: Just kosher salt, black pepper, and Italian seasoning will add plenty of flavor to this dish.
Cherry tomatoes: You can use grape tomatoes or cherry tomatoes to add a burst of sweetness. If you can find them on the vine, they will be the freshest.
Parmesan cheese: Fresh, nutty shaved Parmesan cheese is sprinkled over the top before broiling and making everything nice and cheesy.
Balsamic glaze: A little bit of this sweet & tangy syrup goes a long way to add incredible flavor to this baked asparagus recipe.
Fresh parsley: Adds a pop of color and freshness. You can sub with fresh basil or oregano.

Fresh asparagus, tomatoes and a bowl of olive oil, parmesan cheese and seasonings.

How to make this roASTED ASPARAGUS recipe

This is one of the easiest most delicious side dish recipes! Here’s the simple process:

Prep asparagus: Preheat the oven to 400ºF and line a sheet pan with parchment paper. Trim about 1 inch off the ends of your asparagus and place it on the sheet pan. Drizzle with 1 tablespoon of the oil. Sprinkle with salt and pepper, and toss with your hands to coat. Bring it to one side of the sheet pan.
Add tomatoes: To the other side add the cherry tomatoes on the vine and coat with the remaining oil, salt, and pepper.

Placing cherry tomatoes on the vine and asparagus on a sheet pan.

Season & bake: Sprinkle everything with Italian seasoning. Bake for 8 minutes, then remove from the oven and sprinkle with the parmesan. Broil for 1-2 minutes.
Finish & serve: Drizzle with the balsamic glaze and garnish with parsley, if desired. Finally, serve & enjoy!

Cooking asparagus and cherry tomatoes on a sheet pan.

Expert Tips

Buy fresh asparagus: We do not recommend using frozen vegetables for this recipe. With roasting, everything will become mushy and lack flavor.
Storing fresh asparagus: To keep asparagus fresh longer, place the uncooked stalks in a jar with a few inches of water (stem-side down) like a bunch of flowers. Loosely cover it with a plastic bag and store it in the fridge for up to about a week.
Trimming asparagus: You’ll want to trim off the “stem” of the asparagus stalks, as it tends to be tough and hard to chew. Bend the stalk and wherever it snaps (usually about 1 inch from the bottom) is where the tender part starts and the tough part ends. From there, you can continue snapping or line up the stalks and use a knife to cut off the bottom from about the same place as where the first piece of asparagus snapped.
Hot oven: When roasting any vegetables, it’s important to cook them at a high temperature of at least 400 degrees to help create a wonderful depth of flavor.

side shot of baked asparagus with tomatoes and drizzled with balsamic vinegar

Frequently asked questions

Should asparagus be soaked before cooking?

You will definitely want to rinse off the stalks of asparagus to remove any grit, but beyond that, soaking is not necessary. After rinsing, be sure to dry the stalks completely.

How do you know when asparagus is cooked in the oven?

Asparagus is done cooking when it’s tender but still has a slight bite to it. To check for doneness, you can pierce one of the spears with a fork or take a bite of one to see if it is crisp-tender. You don’t want them to be undercooked and difficult to chew or overcooked and mushy.

What is the secret to asparagus?

For the most delicious asparagus, we’re adding just enough seasoning, roasting it in a hot oven with cherry tomatoes, and then finishing the recipe with freshly shaved parmesan cheese and a drizzle of balsamic glaze.

Cheesy roasted asparagus and cherry tomatoes.

Serving suggestions

Balsamic asparagus is perfect as a side for an easy weeknight meal, yet elegant enough to serve for the holidays. Here are some great pairing options:

Storage recommendations

This recipe for baked asparagus with tomatoes is best served when it’s freshly cooked, but it will keep at room temperature for up to 1 hour or up to about 2 to 3 days in an airtight container in the refrigerator. Rewarm in the microwave, on the stovetop, or in the oven before serving.

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