1 lb. asparagus, stalks trimmed
4 T SOOC Eureka Lemon Olive Oil, divided
Saltwest Lemon & Dill Infused Sea Salt (or other) to taste
1/2 C shaved Parmesan (not grated)
2 C cherry tomatoes, halved
2 T SOOC Black Currant Balsamic Vinegar
1 T honey
1/4 C thinly sliced fresh basil
Preheat oven to 425.
On a baking sheet, toss asparagus with 2 T lemon olive oil. Toss cherry tomatoes with remaining 2 T of olive oil, season with salt and spread on a separate baking sheet. Start baking tomatoes 5 minutes BEFORE asparagus, then continue baking both 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 & balsamic in a saucepan over low heat and stir to combine, remove from heat.
Remove vegetables from oven, garnish with sliced fresh basil, drizzle with balsamic and serve.