Roasted Asparagus and Tomatoes are so delicious, they are easy to prepare with great flavors. Garlic and lemon with juicy ripe tomatoes and crunchy-tender asparagus!
Spring is upon us and you know what that means: fresh veggies from your local farmer’s market! Nothing beats the taste of local produce in the spring. The best part is it’s a great way to get yourself motivated to head outdoors instead of staying cooped up inside.
Asparagus is one of the first vegetables harvested in spring. Many people think of it as a luxury item, but with a little luck and some planning, you can get a taste of this early-season vegetable for much less money than you’d expect.
If you want to cook up something unbelievably delicious, don’t forget to try this oven-roasted asparagus and tomatoes recipe!
We love to eat oven-roasted asparagus in our home and now is the perfect time to eat them while they are in season. My hubby came home with 3 pounds and I couldn’t resist preparing some. I found this recipe on Taste of Home and decided to modify it.
Sting vegetables really enhance their flavors, and it is a great way for children to eat them. Also, I think using asparagus and tomatoes is a good balance of flavors that work really well together. Check out my Roasted Cabbage Steaks, Roasted Sweet Potatoes, Broccoli Salad, and Cauliflower Nuggets.
Why You Will Like This Recipe?
The simplicity of this recipe seems to be both relaxing and impressive at the same time. It is hard to believe these vegetables can come together to provide such an exquisite flavor. They are lightly browned, with a little crunch, and not too soft. And the best part; is a creamy, rich flavor that only comes from roasting them in the oven. Additionally,
- It’s so simple but tastes a lot more delicious.
- This is an excellent way to prepare flavorful and healthy vegetables with little effort!
- It helps to brighten up the dinner plate with some vibrant color.
- Roasting is a great way to cook asparagus as it brings out its sweetness and also keeps it healthy.
- This vegetable side dish is easy to prepare and you’ll have it ready in no time.
- Because it’s baked on a single baking sheet, there aren’t many dishes to clean!
- It’s also a crowd-pleaser. They make the perfect snack or side dish for any meal.
- This can be very versatile, so feel free to substitute vegetables and herbs that you like.
Ingredients For Oven Roasted Asparagus
Everything you need for this gorgeous side dish is probably already in your kitchen! To prepare this delicious Oven Roasted Asparagus with Tomatoes, you’ll need the following ingredients:
- Asparagus: You can use fresh or frozen asparagus, but fresh is best if you can find it.
- Tomatoes: You’ll also need some cherry tomatoes or grape tomatoes – or any variety that you like. You can use a combination of both for this recipe, but feel free to use only one or the other if that suits your tastes better.
- Olive Oil: Olive oil offers several health benefits. You can substitute avocado oil if you don’t have it. If neither is available, substitute canola or any other vegetable oil.
- Garlic: The garlic gives it just enough kick of flavor to make this incredibly tasty dish. If you don’t like garlic, leave it out or cut back on how much you use (I love garlic!).
- Lemon: Lemon adds a bright, fresh flavor to these roasted vegetables.
- Nutritional Yeast: You may omit the nutritional yeast flakes, it’s a cheese alternative that contains B vitamins.
- Salt: Season the vegetables with salt to balance out the flavors.
How To Roast Asparagus In The Oven?
- For this oven-roasted asparagus recipe, trim the asparagus to remove tough ends and cut cherry tomatoes in halves.
- Toss with olive oil, minced garlic, lemon juice, nutritional yeast flakes, and salt. Add extra lemon slices.
- Place asparagus, and tomatoes in a single layer on a prepared baking sheet.
- Oven roast asparagus 400 for 20 minutes.
- Serve immediately.
Tips For Roasting Asparagus
- To store fresh asparagus, place them standing in a glass jar with 1-2 inches of cold water in the refrigerator.
- Trim the woody ends of the asparagus for a tender and juicy finished asparagus.
- To trim the ends you can use a sharp knife or just holds both ends of asparagus and bend to snap. It will break in just the right place.
- Avoid overcrowding the baking sheet. Split the vegetables across two batches if you’re roasting a lot of vegetables. Too many veggies in one place trap steam, causing them to simmer in their own juices rather than caramelize.
- Do not skip the oil. The oil prevents the vegetables from drying out as they caramelize. If you use too little oil, your vegetables will look more desiccated than roasted (leathery and a little brown).
- When compared to virgin or extra-virgin olive oil, common olive oil is superior for high-heat cooking. It is great for cold foods, however, it smokes at lower temperatures with these higher grades.
- The time it takes to roast varies. The time it takes to roast your vegetables depends on their size and shape, as well as the oven settings (which are all different) and the equipment you use. Always keep a close eye on everything you’re roasting. I normally leave it for the first twenty minutes, then check it every 5-10 minutes till it reaches the doneness level I prefer.
- Use fresh produce while it’s in season for the best flavor. Asparagus, peas, artichokes, and fennel are all popular spring vegetables. Summer brings out the best in eggplant, arugula, summer squash, and tomatoes. Autumn’s best? To mention a few, butternut squash, Brussels sprouts, and carrots.
- Feel free to add your favorite spices if you believe they’ll make a tasty finish.
How To Store The Leftovers?
Oven-roasted asparagus and tomatoes are best served immediately after they’ve been cooked, but if you have some leftovers you can store them in the refrigerator for up to 3 days in an airtight container.
To reheat bake them at 400°F for a few minutes to re-crisp them. Take care not to get burned.
Other Roasted Veggie Recipes To Try
Other Roasted Veggie Recipes To Try
- Roasted Kabocha Squash
- Roasted Radicchio And Butternut Squash Salad
- Whole Roasted Cauliflower
- Easy Roasted Brussels Sprouts
- Maple Roasted Brussels Sprouts And Sweet Potatoes
- For More See, Best Roasted Vegetables
Frequently Asked Questions Around This Recipe:
What Is Asparagus?
The herbaceous perennial plant Asparagus Officinalis belongs to the lily family. The plant’s immature shoots are consumed as slender spears with pointy, scaled tips. If allowed to mature, these become a massive, fern-like plant with feathery leaves that dies back in the fall.
Asparagus plants can be found all over the world. China, Germany, Peru, and the US are the leading producers. They flourish in temperate climates with frozen ground. The spears emerge from the earth as the ground thaws and temperatures warm. These are harvested when they reach a height of 6 to 8 inches, with the thickest spears measuring a half-inch in diameter. The harvest ceases when the spears reach pencil thickness.
Asparagus Health Benefits
Asparagus is one of the most nutritious veggies available. It is well-known for its nutritional balance. Here are a handful of asparagus’s many health benefits:
- Asparagus contains a lot of folates. This compound is especially good for DNA formation, cell proliferation, and healthy pregnancy.
- Asparagus has a high vitamin K content. As a result, it helps to maintain bone health and blood clotting factors.
- In addition, it is rich in vitamins A, C, and E.
- Antioxidants are abundant in asparagus. These are substances that protect the body from the damage caused by free radicals and oxidative stress. As a result, it has anti-inflammatory, antiviral, and cancer-fighting capabilities. Furthermore, purple asparagus is known to be abundant in antioxidants.
- It also has dietary fiber, which helps to improve digestive health. It also helps with digestion.
- Asparagus contains few calories; hence, it is good food for weight management. It also helps one feel fuller.
- Potassium content is high which aids in blood pressure reduction. Thus, it protects the heart from a variety of heart-related issues, such as high blood pressure and strokes.
How To Choose Good Asparagus?
When you’re shopping for asparagus, you might be wondering how to locate a good, flavorful bunch. It’s not nearly as difficult as finding a nice watermelon—or any melon, for that matter.
Don’t just grab the thickest one while you’re looking at a bunch. The flavor of the asparagus is unaffected by its size. The thicker ones simply took longer to mature.
Make a point of inspecting the tips to see if they are closed and compact. The spears should be vivid green or violet-colored. You want to hear a slight squeaking from the stocks when they press up against each other when you gently squeeze the bunch in your hands.
How To Store Asparagus?
Asparagus should not be stored in the vegetable crisper drawer, contrary to popular opinion. There is a very specific way to preserve them in the refrigerator so that they remain fresh and healthy until usage.
When you return from the grocery shop, take a small glass jar, such as a Mason jar. Fill the bottom of the container with 1 or 2 inches of water and insert the asparagus inside, ensuring that all ends are submerged.
Cover the asparagus with a loose layer of plastic wrap or a plastic bag.
Asparagus can be kept in the refrigerator for up to a week when stored this way.
For longer storage, freeze your asparagus, see How To Freeze Asparagus.
How To Clean Asparagus?
Remove any debris and grit from the spears by rinsing them underwater.
You’ll notice that the bottoms of your spears have a wooden texture and have dried out. That’s not something you want to eat.
Grab one spear and grasp the head with the small florets in one hand and the wooden shaft in the other.
Arc your hands slowly to form a U shape with your spear. Where the wooden section finishes and the sensitive part begins, your asparagus will snap.
Then use them after drying them with a paper towel.
Other Asparagus Recipes
- Vegan Asparagus Casserole
- Roasted Asparagus And Potatoes
- Air Fryer Asparagus
- Easy Roasted Asparagus
- 20 Minute Pasta With Asparagus and Tomatoes
Guys, let me know if you try these Oven Roasted Asparagus and Tomatoes! Share your thoughts in the comments. Everyone who reads your feedback will benefit including me!
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- Energy: 103 kcal / 431 kJ
- Fat: 7.4 g
- Protein: 1 g
- Carbs: 8.7 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 servings
- Preheat oven 400 degrees. Line baking sheet with parchment paper and set aside.
- Place asparagus, and cherry tomatoes into a large bowl. Toss with olive oil.
- Add garlic, lemon juice. nutritional yeast flakes, salt and lemon slices and toss to combine.
- Spread onto baking sheet in a single layer. Roast for 20 minutes. or until asparagus are tender. Serve immediately.