Roasted Asparagus and Grape Tomatoes
Some call asparagus "nature's french fry." I would beg to differ – french fries are nature's french fry. The good news? This dish is way better than french fries.
This recipe requires only a few basic ingredients and very little prep time. Just toss it in the oven and carry on making your main dish or binge watching The Great British Baking Show.
One of the many reasons that I love this dish is that asparagus and tomatoes are commonly enjoyed by everyone – vegans, meat-eaters, whole 30-ers and even kids. Even the pickiest eaters won't be able to resist the sweet tomatoes, lemon slices, and crispy asparagus.
As the asparagus cooks, it absorbs the flavors of the garlic and lemon juice and the tips get perfectly crispy. The grape tomatoes become delightfully sweet and juicy.
I love this asparagus recipe so much that I often don't have the patience for a fork and knife; I just pick the spears up and eat them like fries (but again, they're not nature's french fries).
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 lb. asparagus spears*
- 1 tbsp. olive oil
- 1 cup cherry or grape tomatoes, halved
- 1 lemon
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Preheat oven to 400°F
Trim or snap the woody ends off of the asparagus.
3. On a lined baking sheet, spread the trimmed asparagus and top with halved tomatoes. Drizzle with olive oil and gently mix to coat.
4. Cut one end off of the lemon, and slice 5-7 thin slices. For added lemon flavor, squeeze remaining ends of the lemon over the asparagus and tomatoes.
5. Sprinkle evenly with salt and pepper and minced garlic. Lay lemon slices over the asparagus and tomatoes. Roast in oven for 20 minutes, or until tender and the asparagus ends start to crisp slightly.
Tips and Tricks:
*Look for dark green, thin asparagus. This results in a more tender, flavorful dish.
Serve as a side for four people, or plate over your favorite grain to make it a meal for two!