Roasted Asparagus and Grape Tomatoes with Orange Champagne Vinegar and Parmesan
Makes 4 servings
1 pint grape tomatoes
1 bunch asparagus spears, ends trimmed
4 teaspoons olive oil
Kosher salt and black pepper
2 tablespoons Trader Joe’s Orange Muscat Champagne Vinegar (or other good quality balsamic vinegar)
2 tablespoons grated Creamy Parmesan with Black Pepper (you can also use Pecorino Romano or Parmigiano Reggiano cheese)
Preheat oven to 400 degrees F.
Toss the tomatoes and asparagus with the olive oil and season them with salt and pepper. Place the vegetables on a baking sheet sprayed with cooking spray.
Roast the vegetables in the oven for 15-20 minutes until the tomatoes are softened and the asparagus is tender. Arrange the vegetables on a platter. Drizzle the vinegar over the vegetables and sprinkle the cheese on top.