Get ready to transform your ordinary side dish into a culinary masterpiece that will have your taste buds dancing! This Roasted Asparagus Marinated Tomato Salad is not just a recipe; it's a symphony of flavors that combines the earthy, caramelized goodness of roasted asparagus with the bright, tangy punch of balsamic-marinated cherry tomatoes. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this dish promises to be a show-stopper that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch asparagus
- 2 cups cherry tomatoes
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil leaves
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the asparagus thoroughly and trim off the tough woody ends by gently bending each spear until it naturally breaks at its natural breaking point.
- Place the asparagus on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and freshly ground black pepper. Toss to ensure even coating.
- Spread the asparagus in a single layer on the baking sheet, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Roast the asparagus in the preheated oven for 12-15 minutes, turning once halfway through, until they are tender and slightly crisp at the edges.
- While the asparagus is roasting, prepare the cherry tomatoes by washing and halving them. Place them in a medium bowl.
- In a small bowl, whisk together balsamic vinegar, remaining 1 tablespoon of olive oil, salt, and pepper to create a simple marinade.
- Pour the marinade over the halved cherry tomatoes and gently toss to coat. Let them marinate for 10 minutes to absorb the flavors.
- Once the asparagus is roasted, remove from the oven and let cool for 2-3 minutes.
- Arrange the roasted asparagus on a serving platter and top with the marinated cherry tomatoes.
- Tear fresh basil leaves and sprinkle them over the salad for added aroma and flavor.
- Serve immediately while the asparagus is still warm and the tomatoes are at room temperature.
Tips
- Asparagus Selection: Choose fresh, firm asparagus with tight, compact tips. Thinner spears tend to be more tender and roast more evenly.
- Roasting Perfection: Don't overcrowd the baking sheet. Give your asparagus space to ensure they roast and caramelize instead of steaming.
- Balsamic Marinade Hack: For an extra flavor boost, let your tomatoes marinate while the asparagus roasts to maximize flavor infusion.
- Basil Freshness: Tear basil leaves just before serving to preserve their vibrant aroma and prevent browning.
- Temperature Matters: Serve the salad with warm asparagus and room-temperature tomatoes for the best flavor and texture contrast.
- Make-Ahead Tip: You can roast the asparagus and marinate the tomatoes separately up to a few hours in advance, making this dish perfect for meal prep or entertaining.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
