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Parmesan Roasted Asparagus and Tomatoes in Aminos Vinaigrette

A delightful combination of fresh, tender asparagus and juicy cherry tomatoes, roasted to perfection and topped with a light sprinkle of Parmesan. Finished with a savory and tangy aminos-based vinaigrette, this dish is a perfect blend of vibrant flavors and wholesome goodness.

35-40 Mins

15-20 Mins

2

Vegetarian

Shop Ingredients

Made with Coconut Flower Syrup LightCrafted with organic ingredients for the best result

Ingredients

1 bunch of asparagus, ends trimmed
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1/4 teaspoon ground black pepper (adjust to taste)
2 tablespoons extra virgin olive oil, divided
5 tablespoons grated Parmesan cheese
Fresh basil leaves, for garnish
2 tablespoons CÓCOES Organic Coconut Flower Aminos
Edible flowers (optional), for garnish

For the vinaigrette:

3 tablespoons CÓCOES Organic Coconut Flower Syrup, Light
6 tablespoons CÓCOES Organic Coconut Flower Vinegar
3 tablespoons CÓCOES Organic Coconut Flower Aminos

Method

In a large bowl, combine the cherry tomatoes, minced garlic, and 1 tablespoon of olive oil.
Season with black pepper and add 2 tablespoons of CÓCOES Organic Coconut Flower Aminos. Toss well to coat.
Line a baking sheet with parchment paper and lightly grease it. Arrange the asparagus in a single layer, and spread the seasoned cherry tomatoes evenly around them.
Drizzle the remaining 1 tablespoon of olive oil over the asparagus. Sprinkle the grated Parmesan cheese and an additional pinch of black pepper over the vegetables.
Preheat your oven to 400°F (200°C). Roast the vegetables for 15-20 minutes, or until the asparagus is tender and the cherry tomatoes are soft and slightly caramelized.
While the vegetables are roasting, prepare the vinaigrette. In a small saucepan over medium heat, combine CÓCOES Organic Coconut Flower Syrup, Vinegar, and Aminos. Stir continuously and simmer gently until the mixture thickens slightly, about 3-5 minutes. Remove from heat and let cool slightly.
Transfer the roasted asparagus and tomatoes to a serving plate. Drizzle the warm vinaigrette over the top. Garnish with fresh basil leaves, additional Parmesan cheese, and edible flowers if desired.
Serve immediately as a flavorful side dish or a light main course. Enjoy!