Ingredients
1 lb. asparagus, stalks trimmed
4 Tbsp Green Limonato Olive Oil, divided
Saltwest Lemon & Dill Infused Sea Salt, to taste
1/2 cup shaved Parmesan (not grated)
2 Cup cherry tomatoes, halved
2 Tbsp Tangerine Dark Balsamic Vinegar
1 Tbsp honey
1/4 cup thinly sliced fresh basil
Directions
Preheat oven to 425.
On a baking sheet, toss asparagus with 2 Tbsp Limonato Olive Oil. Toss cherry tomatoes with the remaining 2 Tbsp of Limonato Olive Oil, season with salt and spread on a separate baking sheet. Bake the tomatoes alone for 5 minutes, then add the asparagus and bake both for another 10 minutes.
Use a slotted spoon to lift tomatoes (leaving excess juice behind) and spoon over asparagus, spread shaved Parmesan over the top and return to oven. Bake until cheese has melted and asparagus is ‘tender crisp’, approximately 5 to 10 minutes.
Meanwhile, combine honey & Tangerine Balsamic in a saucepan over low heat and stir to combine and remove from heat.
Remove vegetables from oven, garnish with sliced fresh basil, drizzle with balsamic and serve.