Roasted asparagus with cherry tomatoes and feta. A simple spring dish ready in about 20 minutes, perfect as a side or a light meal.
Roasted asparagus and cherry tomatoes with feta and a little balsamic vinegar. Everything goes on one tray and needs about 15 minutes in the oven.
This is one of the easiest ways to cook asparagus in spring. The tomatoes soften and get a bit sweet, the asparagus stays slightly firm, and the feta finishes it.
Serve it as a quick side dish or turn it into a light meal with bread or potatoes. If you prefer cooking it on the stove, try Sautéed Asparagus with Garlic or Pan-Fried Asparagus and Potatoes.
Looking for more ideas? Check out these Asparagus Recipes.
Ingredients: 5 + oil, salt & pepper | Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 2 | Difficulty: Easy
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Recipe ingredients
Green asparagus spears of a regular thickness.
Cherry tomatoes: Ripe and sweet tomatoes. Grape tomatoes are also great.
Feta cheese: Either sheep or cow feta from a block of cheese. Don't use pre-crumbled feta.
Fennel seeds are optional (not everybody has them in the spice cupboard), but they are excellent; I always include them. If you buy them, use some for this Spanish Meatballs Recipe.
See the recipe card for full information on ingredients and quantities.
How to roast asparagus with cherry tomatoes?
Step #1: Wash and dry the asparagus. Trim the woody ends. Halve the cherry tomatoes.
Step #2: Place everything in a roasting tin in a single layer. Add fennel seeds, oil, vinegar, salt, and pepper. Mix well.
Step #3: Roast for 12-15 minutes, depending on the thickness of the asparagus.
Step #4: Transfer to a serving dish, crumble feta on top, and serve immediately.
Recipe FAQs
Yes. Peel it first and roast a bit longer. The stalks are thicker, so check with a fork.
The asparagus should be tender but still slightly firm. The tomatoes should be soft and lightly wrinkled.
Look for firm green stalks with closed tips. Avoid dry or soft ones.
Don't throw away the woody ends; they are great for making stock. You can use it for a simple Cream of Asparagus Soup with Milk.
Store and reheat
Best served immediately.
Store leftovers in the fridge for 2-3 days. Reheat in the oven so the vegetables keep some texture. The microwave works too, but the asparagus will be softer.
How to serve?
Serve roasted asparagus with tomatoes as a side dish with meat or fish, or as a light meal with Garlic Bread Baguette.
It goes well with baked salmon or simple chicken dishes like Cast-Iron Chicken Breast or Skillet Chicken Thighs. You can also serve it with potatoes for a more filling meal - try it with Skillet Potatoes.
Roasted Asparagus and Cherry Tomatoes
Equipment
- Roasting dish
Ingredients
- 1 lb asparagus Note 1
- 12 oz cherry tomatoes or grape tomatoes
- 1 teaspoon fennel seeds optional but highly recommended
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 oz feta ½ cup when crumbled, Note 2
- fine sea salt
- freshly ground black pepper
Instructions
- Preheat the oven to 400°F/ 200°C.
- Prepare the vegetables: Wash and dry the asparagus spears. Remove their woody lower third (Note 3). Halve the cherry tomatoes.1 lb asparagus + 12 oz cherry tomatoes
- Combine ingredients: Place both vegetables into the roasting dish, and add the fennel seeds, oil, vinegar, salt, and pepper to taste. Toss well with your hands.1 teaspoon fennel seeds + 2 tablespoons olive oil + 1 tablespoon balsamic vinegar + fine sea salt + freshly ground black pepper
- Roast for about 12-15 minutes or until the asparagus is done to your liking. It should still be firm to the bite.
- Crumble the feta over the vegetables and serve immediately.2 oz feta
Notes
- Asparagus: White asparagus can be used instead. However, this sort should be peeled, and as the stalks tend to be thicker, they might need a bit longer in the oven. Make sure to check.
- Feta: Sheep or cow feta (brined or vacuum-sealed) is excellent. Don't use pre-crumbled feta cheese.
- Use the woody ends to make stock for soups or for asparagus pea risotto. If you don't have enough at one time, collect the ends in a bag in the freezer until you have enough.
Sissi says
It looks fantastic! I almost always have all the ingredients during the asparagus season, so I can try it even next week. Thank you for inspiration!
Anca says
I love asparagus. The idea of paring it with tomatoes and feta is great. The balsamic gives it such a lovely flavour.
Kathy @ Beyond the Chicken Coop says
I love using fresh asparagus when it is available. Roasting it is such a great idea. I'm always amazed by the nutritional value and other benefits that come from natural ingredients! No need to visit the drug store....just go to the produce section!
Brie says
I looove roasted asparagus! Everything about this recipe sounds delicious especially the salty feta. Something tells me I could eat the whole dish myself 🙂
marcela says
WOW! your asparaguses look terrific! So healthy and yummy!
Anu - My Ginger Garlic Kitchen says
Everyone loves roasted asparagus — I guess they are so much in trend these days! 🙂 Love how beautifully you have paired them with tomatoes and feta.
Denise Browning says
I love asparagus everything especially roasted. What a healthy yet full of color and flavor dish, Adina!
Lisa | Chocolate Meets Strawberry says
Oh how delicious Adina! I've pinned this one to my Sides board, as I am always looking for new ways to bring a bit of variety to the vegie sides we eat with dinner each week. I love that this one is so quick and easy to make! 🙂
Thao @ In Good Flavor says
My favorite way to eat asparagus is roasted, so I love this! With all the health benefits, it is all the more reason to have it often. The feta is a great way to punch up the flavor even more. I have to try it!
Cheyanne @ No Spoon Necessary says
I can not get enough asparagus this time of year, especially when it is simple and roasted, so this looks perfect to me! Love the addition of tomatoes and feta! Cheers!
Adina says
Thank you, Cheyanne.It is the same for me with asparagus.
Kathryn @ Family Food on the Table says
Asparagus is my favorite spring vegetable! I just eat it and eat it and eat it while it's in season so I can get my fill before it's gone... helps tide me over to the next year. I love this simple but scrumptious pairing with tomatoes and feta - sometimes you don't have to do much to really make veggies shine!
Adina says
I think the same, some things must be kept simple.
Angie@Angie's Recipes says
Had some roasted green asparagus yesterday too. Need to get more!
Adina says
Me too, I can't get enough of it!
Jennifer says
Roasted asparagus is Trevor's favorite spring veggie 🙂 Love that you paired it with roasty tomatoes and salty feta! 🙂
Adina says
One of my favorite as well. 🙂
Kate @ Framed Cooks says
Is there anything better than asparagus season? Love it so much = and this version looks perfect!
Adina says
Thank you, Kate. 🙂