Roasted asparagus with balsamic tomatoes and a cookbook giveaway
I have never roasted asparagus before but I sure will be making this roasted asparagus with balsamic tomatoes for time to come!
These are the best Roasted asparagus with balsamic tomatoes ever. I love asparagus and together with the tomatoes was superb.
This recipe comes from my friend’s newly released cookbook, Prevention RD’s Everyday Healthy Cooking: 100 Light and Delicious Recipes to Promote Energy, Weight Loss, and Well-Being This is her second cooking book. She also has a food blog called Prevention RD that I think you should check out. She has a lot of healthy recipes that I am sure you will like.
I have been able to also try a couple of other recipes from her book. One that I also enjoyed tremendously was the crock pot chicken tortilla soup. I didn’t get a chance to take pictures of the recipe because it literally disappeared of the table. That recipe is on page 70 so if you get the book try that recipe, you will love it.
Not only this cookbook contains 100 recipes but none have more than 500 calories per serving. Nicole has a passion for food-nutrition and healthy living, which translate into her recipes. This will make a great gift so I hope you get a chance to purchase it.
As a great gesture, Nicole has offered three copies of her cookbook for a giveaway.
To enter the giveaway: Giveaway is now closed
You can do any or all of the following additional entries for a total of three entries. Just be sure to leave a separate comment for each entry. If you already do either one of the following the entries still count.
- Like Eat Good 4 life on Instagram
- Like Eat Good 4 Life on Pinterest
- Like Eat Good 4 Life on Facebook
- Anyone that live in the US can enter.
- Entries must be submitted by Monday December 15th 12am EST.
- Three winners will be randomly chosen and will have 48 hours to respond to my email or another winner will be chosen.
Roasted asparagus with balsamic tomatoes
Yield: 4 servings
Total Time: 20 minutes max!
- 1 lb asparagus
- 4 tsp olive oil
- 10 oz cherry tomatoes
- 2 tablespoons balsamic vinegar, I added more
- 1/4 tsp Celtic salt
Preheat oven to 350 F. Break tough end of the asparagus off and place them in the roasting pan.
Drizzle over 3 teaspoons of olive, salt and pepper and combine with the asparagus. Bake for 15 minutes or until tender. Meanwhile, in a small skillet, over high heat add the remainder 1 teaspoon of olive oil and cook the cherry tomatoes for 5 mintues. Add the balsamic vinegar and cook further for 3 minutes or until most of it has evaporated.
Serve tomatoes over the asparagus.