Directions

1. Preheat oven to 300F. In small mixing bowl, toss whole tomatoes, 1 Tbsp Olive, 1/2 tsp s.a.l.t. and a sprinkle of pepper to coat well. Pour tomatoes onto parchment paper lined baking sheet (make sure to get all the oil too!) Bake at 300 degrees for approx. 30-40 minutes. You want them blistered slightly but not bursting. Once they are in the oven... Place balsamic vinegar in sauce pan and heat on low to med-low. Do not allow to boil! Simmer until reduced by 1/3 to 1/2. Remove from heat. It will continue to thicken as it cools. You want syrup consistency. If it is too thick once it cools, you can return to very low heat and stir in a little extra, Balsamic vinegar. (Don't get frustrated, it takes a few times to know when to remove it the first time) This can also be done the day or two before! Toss the halved tomatoes as you did with the whole and set aside. Pat asparagus dry. Place on parchment lined baking sheet in single layer to one side, then drizzle with 2 Tbsp of olive oil to coat well. Sprinkle with salt and pepper. Add the halved tomatoes on the other side of baking sheet. When whole tomatoes have been in the oven for 20 minutes, put the asparagus and halves in for the last 20 minutes. Cook until the asparagus just barely begin to get wrinkled. Remove pans as they are finished. Arrange asparagus and halved tomatoes on platter or plates, crumble cheese on top and then drizzle with reduction. Use whole tomatoes as a delicious plate garnish next to your steak and potatoes.