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Roasted Asparagus and Tomato Salad

A healthy, vibrant salad made with roasted asparagus, juicy tomatoes, and topped with parmesan cheese, perfect for any season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 500 g Asparagus Asparagus is low in calories and packed with vitamins A, C, E, and K.
  • 400 g Baby Roma Tomatoes These sweet tomatoes add a burst of flavor and are low in calories.
Dressing
  • 1 tbsp Olive Oil Provides healthy fats essential for heart health.
  • 20 ml Balsamic Glaze Offers a sweet and tangy flavor without adding many calories.
  • 1 tsp Olive Oil (to dress salad) Drizzle to add a glossy finish to the salad.
  • Salt and Pepper to season Salt and Pepper Use according to taste.
Cheese
  • 1/2 c Grated Parmesan Cheese Adds protein and flavor, perfect for a high protein meal.

Method
 

Preparation
  1. Preheat your oven to 200°C (about 425°F).
  2. Trim the asparagus by snapping off the woody ends at the base, wash under cold water, and pat dry.
  3. Wash the baby Roma tomatoes and cut them in half. Place them in a mixing bowl and add half of the olive oil.
Roasting
  1. Line a baking tray with baking paper to prevent sticking. Spread the asparagus out on one side of the tray, drizzling the remaining olive oil over them.
  2. Place the tomato halves on the other side of the tray, ensuring they are spread out evenly.
  3. Sprinkle salt and black pepper over both the asparagus and tomatoes, then sprinkle the grated parmesan cheese on top.
  4. Transfer the tray to the oven and roast for about 15-20 minutes, until the vegetables are cooked through and slightly colored.
Serving
  1. Once roasted, remove the tray from the oven and lay the asparagus onto a serving plate. Arrange the roasted tomato halves down the middle.
  2. Drizzle balsamic glaze over the tomatoes and around the asparagus, and sprinkle remaining parmesan cheese on top.
  3. Serve warm or at room temperature, enjoying leftovers as well!

Notes

This salad is perfect for meal prep, lasting up to three days in the fridge. You can also add other vegetables for more variety.