Oven roasted asparagus with tomatoes is a simple but flavorful side dish to throw together! Great flavor and texture throughout the whole dish.
Having a colorful dinner plate is easy with this roasted asparagus and tomato recipe.
With this veggie side dish being so easy to make, you can prep it in no time flat and since it’s cooked on a single baking sheet, there are hardly any dishes to clean up!
This roasted asparagus recipe would pair really well with my chicken alfredo stuffed shells. It would also help to add some bright and vibrant color to the dinner plate. Not to mention both dishes contain a generous helping of cheese and nothing pairs better with cheese than more cheese.
How to pick good asparagus
When you’re shopping at the grocery store, you might look at asparagus and wonder what the trick is to find a good and flavorful bunch. Believe it or not, the trick isn’t nearly as hard as finding a good watermelon- or any melon for that matter.
When you’re looking at a bunch don’t just grab for the thickest one. The size of the asparagus has nothing to do with the flavor. The thicker ones just had more time to mature.
What you want to do is look at the tips to make sure they are compact and closed. You want the colors of the spears to be bright green or have a violet hue. When you lightly squeeze the bundle in your hands, you want to hear a little squeak from the stocks as they rub up against each other.
How to store asparagus
Contrary to belief, asparagus shouldn’t just be placed into a veggie crisper drawer. There is actually a very special way to store them in your fridge for keeping them crisp and healthy until they’re ready to be used.
When you get home from the store, grab a small glass jar like a mason jar. Fill the bottom with one or two inches of water and place the asparagus inside so that all of the ends are under water.
Loosely apply a cover of plastic wrap to the top of the asparagus or put a plastic bag over the top.
When stored like this, asparagus can last up to a week in your fridge.
How to clean asparagus
Rinse the spears underwater and make sure to remove any dirt and grit.
You’ll notice the bottom of your spears are wooden in texture and dried out. You don’t want to eat that.
Take a single spear and in one hand grip the head with the little florets and in your other hand hold the wooden base.
Slowly arch your hands so that your spear is making a U shape. Your asparagus will snap exactly where the wooden part ends and the tender part begins.
Then dry them off with a paper towel and use.
How to make this delicious roasted asparagus and tomato recipe
Trim your asparagus and then simply toss it with some tomatoes, olive oil, salt, pepper, and parmesan cheese. Lay it out flat on a baking sheet, and then cook at 400 degrees for about 20 minutes.
I told you this asparagus recipe was easy!
Looking for more delicious veggie recipes??
- Oven Roasted Asparagus with Garlic
- Oven Roasted Carrots
- Oven Roasted Broccoli
- Oven Roasted Cauliflower
- Oven Roasted Balsamic Beets
- Oven Roasted Potatoes
- Green Salad with Lemon Vinaigrette
- Easy Canned Corn Recipe
- Flavorful Canned Green Beans
- Fried Parmesan Zucchini
- The Best Way to Make Zucchini
- Baked Butternut Squash
- How to Cook Frozen Peas
- How to Cook Frozen Green Beans
Roasted Asparagus and Tomatoes
- 1 bunch asparagus ~20 stalks
- 1 pint tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons parmesan cheese
- Preheat oven to 400ºF.
- Toss asparagus and tomatoes with olive oil and salt and pepper.
- Roast for about 15 minutes or until the asparagus is tender but slightly crunchy and the tomatoes have burst.
- Sprinkle with parmesan cheese.