Description
Roasted asparagus with tomatoes is a delightful summer snack that bursts with fresh flavor and vibrant color. Tender asparagus spears paired with sweet, juicy cherry tomatoes are drizzled in high-quality olive oil and seasoned to perfection. Perfect for any gathering, this dish can be served warm or at room temperature, making it versatile and easy to prepare. Not only does it look stunning on your table, but it’s also packed with nutrients, ensuring you can enjoy this guilt-free treat all summer long.
Ingredients
- 1 pound asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the asparagus and cherry tomatoes. Trim the tough ends of the asparagus and place both on the baking sheet.
- Drizzle olive oil over the vegetables and season generously with sea salt and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 15-20 minutes until asparagus is tender and tomatoes are blistered.
- Serve warm or at room temperature on a platter.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, sprinkle Parmesan cheese before roasting or drizzle balsamic glaze after cooking. Consider adding minced garlic or lemon zest for an extra burst of taste. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven to maintain crispness.