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!
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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.
Roasting vegetables really enhance their flavors, and it is a great way for children to eat them. Check out my Roasted Cabbage Steaks, Roasted Sweet Potatoes, and Broccoli Salad and my Cauliflower Nuggets.
Ingredients For Oven Roasted Asparagus
Asparagus
Cherry
Olive Oil
Garlic
Lemon
Nutritional Yeast
Salt
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, tomatoes in a single layer on a prepared baking sheet.
- Oven roast asparagus 400 for 20 minutes. You may omit the nutritional yeast flakes, it's a cheese alternative that contains B vitamins.
Tips For Roasting Asparagus
- To store fresh asparagus, place them standing in a glass jar with 1-2 inches 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.
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
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Nutrition
- Energy:
- 80 kcal / 334 kJ
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 20 min
- Ready in:
- 30 min
Ingredients
- 1 pound asparagus, trimmed
- 1 cup cherry or grape tomatoes, cut in halves
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon nutritional yeast flakes
- 3/4 teaspoon salt
- vegan Parmesan, (optional)
Instructions
- 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.
Muy buena y se cocina ràpido y muy nutritiva
comes out great every time. I used less oil and left out the nutritional yeast. everyone enjoys it and I’ve made it for dinner parties. i love the taste, but also how the red from the tomatoes pop against the green asparagus. thanks for the recipe <3
Tay, I’m so happy that everyone enjoyed it, even without the nutritional yeast flakes and less oil. Thank you very much for sharing your feedback.
Delicious!!!! Thank you for very nice recipe.
You are welcome Maria. I’m happy you enjoyed it.
I love asparagus, but my kids don’t really like it so I hardly ever buy it, but I’m adding it to my menu this week now. This looks delicious.
Looks delicious! What a great combo, roasted asparagus is one of my faves.
I have never been a fan of asparagus. I have tried it before and felt like I was eating grass. I know my grandmother would love this recipe though.
YUM! I want to make these right away!
My god this looks so delicious! Now i am going to have to buy some asparagus.
This looks like a delicious and easy side dish! I’ll have to try it one night!
This recipe looks so delicious! I have never made roasted asparagus! Need to give it a try :)
xoxo
OH my gosh this looks so yummy! I love asparagus and I love grape tomatoes even more. This would be the perfect side dish for me.
Holy heaven! I am so pinning this! What an amazing looking appetizer!
Thank you Tayler, I had it for supper again, so delicious!
I made these for support and all I can say is, excellent recipe thank you!
Yum! Looks good. I don’t eat asparagus as much as I’d like. Thanks for the recipe.