Roasted Asparagus and Grape Tomatoes. As the asparagus cooks, it absorbs the flavors of the garlic and lemon juice and the tips get perfectly crispy while the grape tomatoes become delightfully Lay lemon slices over the asparagus and tomatoes. Fresh asparagus, zucchini, yellow squash and zucchini are roasted in the oven with garlic and olive oil. A touch of lemon adds flavor and freshness.

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Drizzle over the olive oil and balsamic vinegar. I love roasted tomatoes with parmesan and balsamic reduction, so adding some asparagus to this was a no brainer. I trimmed the ends off the asparagus and simply laid them in a baking dish at one end and at the other end I put the tomatoes cut in half. We can cook Roasted Asparagus and Grape Tomatoes using 10 active ingredients and also 3 actions. Below is just how you cook.

Components of Roasted Asparagus and Grape Tomatoes

Guidelines. of fresh asparagus.
Step by step. of grape tomatoes.
Directions. of freshly grated parmesan cheese.
Detaile. of Italian blend seasoning.
Guidelines. of dill weed.
Detaile. of celery seed.
Detaile. of parsley.
Detaile. of coarse sea salt.
Step by step. of fresh ground black pepper.
Step by step. of olive oil.

Simple seasonings make Roasted Asparagus and Tomatoes a stand-out side dish for busy weeknights. I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature.

To Make Roasted Asparagus and Grape Tomatoes

Trim the asparagus stalk ends about 2 inches, cut tomatoes in half.
Arrange asparagus and tomatoes on a baking sheet, drizzle with olive oil, sprinkle on seasonings.
Roast in oven at 400° for about 15-20 mins, turn baking sheet for even cooking if necessary, plate for service and enjoy.

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! For the full list of ingredients, scroll to see the recipe card at the end. Cut the tomatoes in half and toss to combine with the olive oil mixture. Spread the tomatoes in a roasting pan and place in the oven.

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