- 1 bunch fresh asparagus spears
- 1 pint grape or small cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
Preheat oven to 350 degrees.
Cut off the end of the asparagus spears and discard.
Cut asparagus into thirds. Spread evenly on baking sheet.
Add tomatoes and spread evenly.
Drizzle olive oil and balsamic vinegar over the vegetables.
Sprinkle with salt.
Bake for 10 - 15 minutes.
Vegetables are done when tomatoes are soft but asparagus is still a bit crunchy.
Calories: 74kcal | Carbohydrates: 6g | Fat: 4g | Sodium: 300mg | Potassium: 329mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19% | Vitamin C: 28.8% | Calcium: 2.7% | Iron: 11%