Serving a delicious Italian family dinner at home doesn’t have to be difficult. This recipe, created in partnership with TomKat Studio makes it easy! Pair this tasty veggie side dish with Stouffer’s Lasagna with Meat and Sauce and Panzanella Salad.
- 2 lbs asparagus, ends trimmed
- 1 pint cherry tomatoes
- 4 garlic cloves, minced
- salt, to taste
- black pepper, to taste
- reduced balsamic vinegar
- fresh basil (optional)
- Preheat the oven to 375 degrees F.
- Toss together all the ingredients, with the exception of the balsamic vinegar, on a baking sheet. Roast for 15 minutes or until the asparagus is tender. Transfer the asparagus and tomatoes to a platter. Drizzle with as much reduced balsamic vinegar as you'd like. Serve.
- Add some fresh basil to the top of your lasagna for a pretty and flavorful garnish!