Savour the delightful flavours of Roasted Balsamic Asparagus, perfectly complemented by sweet cherry tomatoes, melted Gouda cheese, and a rich balsamic glaze, garnished with fresh basil.
Roasted Balsamic Asparagus
Black Garlic & Co.
4
15 minutes
30 minutes
Vegetable
Enjoy the rich, tangy flavours of Roasted Balsamic Asparagus, a sophisticated side dish that brings together the earthy taste of asparagus with the sweetness of cherry tomatoes and a luscious balsamic glaze. The glaze, made from Black Garlic Balsamic Vinegar with Goji Berries, vegetable stock, honey, and Dijon mustard, is simmered to perfection, adding a complex depth of flavour to the dish. Drizzled over roasted asparagus and cherry tomatoes, it creates a delightful balance of sweet and tangy notes.
As the asparagus roasts, it becomes tender and is topped with finely grated Gouda cheese, which melts into a creamy, savoury layer. The addition of finely chopped red onion adds a hint of sharpness, while fresh basil provides a burst of aromatic freshness. Served on a platter, the dish is visually stunning and perfect for any occasion. With its combination of textures and flavours, Roasted Balsamic Asparagus is not only a feast for the taste buds but also a beautiful addition to your table, making it an ideal choice for a sophisticated yet simple side dish.
Ingredients
- One half cup Black Garlic Balsamic Vinegar with Goji Berries
- One fourth cup vegetable liquid stock
- One flat tbsp honey (or rice malt syrup)
- One tsp Dijon mustard
- 350g asparagus spears, trimmed
- 250g cherry tomatoes, halved
- Two tbsp olive oil
- Salt and pepper
- 60g Gouda cheese, finely grated (or vegan cheese)
- Two tbsp red onion, finely chopped
- One small handful of fresh basil, finely chopped
Directions
Preheat the oven to 180 degrees Celsius.
Make the balsamic glaze by mixing balsamic vinegar in a small saucepan with liquid stock and honey. Simmer rapidly until it has reduced by half, then stir in Dijon mustard. Put through a strainer and set aside.
In the meantime, place asparagus lined up in a single layer on one side of a baking tray lined with baking paper. Put cherry tomatoes on the other side. Spread olive oil all over, then season with salt and pepper. Bake for 10 minutes, then turn all the vegetables over.
Sprinkle the middle portions of the asparagus with cheese and cook for another 5 minutes until melted. Take out of the oven and place the cheesy asparagus on a serving platter.
Top the asparagus with cherry tomatoes and red onion. Season with salt and pepper.
Drizzle with as much balsamic glaze as you like, and garnish with basil.
