Balsamic Roasted Asparagus & Tomato with Blue Cheese: Easy Recipe
Balsamic Roasted Asparagus & Tomato with Crumbled Blue Cheese: An easy recipe suited for appetizer or light vegetarian entree.
Course Appetizer, Side Dish
Prep Time 5minutes
Cook Time 15minutes
Author Robin Gagnon
2Campari tomatoesor equivalent quantity of other small tomato variety
⅓cupwhite onionsliced and quartered
1tbsfresh thyme sprigs
1tbsolive oilplus more for drizzling
¼cupcrumbled blue cheese
fresh ground black pepper
Preheat oven to 425 degrees.
Cut off ends of asparagus removing any "woodiness". Quarter the tomatoes (if using cherry or grape varieties just cut in half).
Put the asparagus, onion, garlic and thyme in a mixing bowl wide enough to accommodate the asparagus*
Drizzle on the oil and vinegar & sprinkle on the salt. Mix to coat.
Remove asparagus to roasting pan, then put tomatoes in bowl. Gently mix, just enough to coat, taking care not to break up tomatoes. Add them to roasting pan. Pour any juices left in bowl over the top.
Roast for 10 minutes, then turn the vegetables, and roast an additional 5 minutes.
Remove from oven and allow to cool a bit before plating.
Sprinkle with blue cheese and drizzle a little olive oil on top, then finish with a few grinds of fresh pepper.
*Use plastic storage bag if you don't have appropriate size bowl. *If preparing for those on gluten-free diet, check the blue cheese labeling, artisinal brands often start the mold in the traditional method using bread. Look for gluten-free brand or swap with crumbled feta, Romano or goat cheese.