Roasted Asparagus and Cherry Tomatoes
This Roasted Asparagus and Cherry Tomatoes recipe with balsamic vinaigrette is a tasty side dish that takes just a few minutes to prep and 10 minutes in the oven. Perfect side dish for busy weeknights, or a holiday dinner party.
Serve with Parmesan Panko Crusted Cod or Air Fryer Panko Chicken for a fast, easy dinner.
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You're Going to Love This
- So fast and easy to make -- it only takes 10 minutes!
- Easy fresh vegetable side dish recipe to serve with any main dish
- Perfect combination of juicy tomatoes, flavorful asparagus, and warm balsamic vinaigrette
- This delicious cherry tomato recipe is a great way to make the most of a summertime bumper crop!
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Fresh asparagus. To prep asparagus, just snap the woody ends off -- they'll break where they're supposed to.
Small tomatoes. You can use cherry tomatoes or grape tomatoes. Grape tomatoes have a meatier flesh and are less juicy than cherry tomatoes.
Extra-virgin olive oil and balsamic vinegar. The vinaigrette is very tangy with more vinegar than oil. Feel free to change up the ratios of vinegar to oil.
Dijon. Dijon mustard is a great salad dressing emulsifier. If you're all out, try one of these Dijon mustard substitutes.
Variations
- Substitute green beans for asparagus. Roast the green beans for about 10 minutes before adding the cherry tomatoes.
- Instead of feta, top your finished dish with grated Parmesan cheese, fresh basil, and roasted pine nuts for a little crunch.
- Turn roasted asparagus and tomatoes into a tasty dinner dish! Cut up the asparagus before roasting. Toss roasted cherry tomatoes, asparagus, and the vinaigrette with cooked spaghetti or penne pasta, and a little more oil if necessary.
How to Make Roasted Asparagus and Cherry Tomatoes
Step 1: Arrange asparagus in a single layer on a rimmed sheet pan. Season with salt and black pepper. Roast asparagus in preheated oven at 450 degrees for 5 minutes.
Step 2: While the asparagus cooks, whisk olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl. Or shake it up in a small glass jar.
Step 3: Push the asparagus to one side of the baking sheet and add the cherry tomatoes. Drizzle the balsamic vinaigrette over the tomatoes. Roast for 5 minutes until the asparagus is fork tender and the tomatoes have softened.
Step 4: Use tongs to arrange the asparagus spears on a serving platter. Spoon tomato balsamic mixture (and the tomato juices!) on top of the asparagus. Serve as-is or top with crumbled feta cheese.
Expert Tips
- When you bring asparagus home from the grocery store, put it in a glass of water, like a bouquet of flowers, and store it in the fridge.
- To prep the asparagus, just snap off the woody ends. No knife necessary! The ends will snap right off where they're supposed to.
- This tangy vinaigrette has more vinegar than oil, which is the opposite of most vinaigrettes. Feel free to adjust according to your tastes.
FAQs
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in short bursts or in the oven until warmed through.
The secret is the high heat. When you roast asparagus, crank up the oven settings for perfectly crisp-tender -- not mushy!-- asparagus.
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📖 Recipe
Roasted Asparagus and Cherry Tomatoes
Ingredients
- 2 pounds asparagus, ends snapped off
- salt and pepper
- 1 pint cherry tomatoes, halved
- ½ tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ¼ cup feta
Instructions
- Preheat oven to 450. Arrange asparagus on sheet pan, season with salt and pepper. Roast for 5 minutes.
- While the asparagus cooks, whisk together olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl.
- Add the tomatoes to the sheet pan and drizzle the balsamic vinaigrette over the tomatoes. Roast for 5 more minutes. The asparagus should be tender and the tomatoes slightly softened.
- Arrange tomato balsamic mixture over the asparagus on a serving platter. Top with crumbled feta cheese.
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Notes
- Store asparagus in a glass of water, like a bouquet of flowers, in the fridge.
- To prep asparagus, snap off the woody ends. They'll break off right off where they need to.
- This tangy vinaigrette has more vinegar than oil, which is the opposite of most vinaigrettes. Feel free to adjust according to your tastes.
