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    Where Is My Spoon > Recipes > Vegetarian

    Roasted Asparagus and Tomatoes

    Published by: Adina April 21, 2018 ยท Last modified: January 16, 2024 19 Comments
    Jump to Recipe
    how to roast asparagus and tomatoes recipe.

    Roasted asparagus and tomatoes with feta cheese and balsamic vinegar. Only 15 minutes in the oven.

    how to roast asparagus

    The roasted asparagus and tomatoes are topped with feta and dressed with olive oil and balsamic vinegar; it can hardly get any better when it comes to this beautiful spring vegetable. The asparagus dish can be served as an easy side dish for many main courses or as a light meal with bread or potatoes. 

    Although made with just a few ingredients and ready in no time, this crisp-tender asparagus with tomatoes and feta is so good that you will keep making it repeatedly. 

    Check out more delicious recipes for roasted vegetables: Potatoes and Brussels Sprouts, Baked Sweet Potato Slices, Roasted Leeks, and Pumpkin Wedges.

    Jump to recipe
    • Other reasons to love this recipe
    • Recipe ingredients
    • How to choose asparagus?
    • Recipe variations
    • How to make roasted asparagus and tomatoes?
    • Expert Tips
    • How long should I roast the asparagus?
    • Recipe FAQs
    • What to serve with the baked asparagus and tomato recipe?
    • More asparagus recipes
    • Recipe
    • Roasted Asparagus and Tomatoes

    Other reasons to love this recipe

    • Quick: The roasted asparagus with cherry tomatoes makes an ideal dinner when you want something exquisite but don't feel like being long in the kitchen. You will need about 5 minutes to clean the vegetables and mix the ingredients and another 15 minutes to roast everything. 
    • One dish: Mix all the ingredients in a roasting dish.
    • Healthy and low in calories: This balsamic asparagus, tomatoes, and feta recipe only has 120 calories pro portion when four people are eating. 

    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. Donโ€™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 some, use them for this Spanish Meatballs Recipe.
    • Common olive oil, you will not need an extra virgin for this roasted asparagus recipe. 
    • Other ingredients include good quality balsamic vinegar, fine sea or Kosher salt, and ground black pepper. 

    See the recipe card for full information on ingredients and quantities.

    How to choose asparagus?

    When buying fresh asparagus at the grocery store or the farmer's market, ensure that the plants are vividly green and that the tips are firm and compact; if they seem dry or, even worst, mushy, let them be.

    The lower ends will be relatively dry and woody, so donโ€™t worry about that; you will remove those ends anyway. 

    However, donโ€™t discard the woody ends; use them to make asparagus stock for soups or asparagus pea risotto. If you donโ€™t have enough of them yet, collect them in the freezer until you have enough to make stock.  

    Recipe variations

    • Sprinkle the roasted tomatoes and asparagus with freshly grated Parmesan cheese, pecorino romano, or crumbled goatโ€™s cheese instead of feta.
    • Mix in some black olives (preferably some that still have their pit in โ€“ warn the people at the table about the pits).
    • Add some thinly sliced garlic cloves to the veggie mixture.
    • โ€‹Sprinkle the dish with fresh basil or parsley before serving.

    How to make roasted asparagus and tomatoes?

    • Preheat the oven while you prepare the vegetables.
    • Prepare the vegetables: Wash the asparagus, dry it with a paper towel, and remove the woody lower third of the stalks using a chefโ€™s knife. Halve the cherry tomatoes.
    • Combine: Place the stalks and the tomatoes into the roasting tin in a single layer, and sprinkle them with the fennel seeds, oil, vinegar, salt, and pepper to taste. Mix well with your hands so that all the veggies are coated.
    • Roast the asparagus and tomatoes for 12-15 minutes, depending on the thickness of the stems.
    • Remove from the oven, transfer to a serving platter, crumble the feta cheese on top of the asparagus and tomatoes, and serve immediately.
    roasted asparagus

    Expert Tips

    Cheese: Make sure you use good-quality feta from a block of cheese. The cheese can be brined or vacuum-sealed. Never use pre-crumbled feta. 

    Donโ€™t overcrowd the pan, or the vegetables will steam in their own juices instead of roasting. If making a double batch, use a large sheet pan. 

    Roasting time: Ensure that the spears are regularly thick to all be done simultaneously.

    How long should I roast the asparagus?

    When done, the stalks should still be firm to the bite or al dente (you don't want it to get too mushy), and the tomatoes should be wrinkly and slightly caramelized. The cooking time depends on the oven and the thickness of the spears.

    Keep a close eye on the vegetables during the last minutes of the cooking time; they should be crispy and tender but not overcooked.

    Recipe FAQs

    Whatโ€™s the difference between white and green asparagus?

    They are quite the same, yet white asparagus is grown under the earth while green asparagus grows in the sun, thus developing the green color. Furthermore, the fact that it grows above the ground makes it not only green but also healthier than white asparagus.

    Can I use white asparagus instead?

    Sure. However, the white sort needs to be peeled and will probably need a bit longer in the oven; the stalks are generally a bit thicker. Make sure to check with a fork.ย 

    How to store and reheat baked asparagus?

    Oven-roasted asparagus with feta and tomatoes are best served immediately.ย 
    However, you can refrigerate the leftovers in an airtight container for 2-3 days.
    Reheat in the preheated oven (400ยฐF/200ยฐC) until slightly crispy again.ย 
    When reheated in the microwave, the tomatoes and the asparagus will be somewhat limp, but they will still taste good.ย 
    You can also serve the leftovers at room temperature.ย 

    What to serve with the baked asparagus and tomato recipe?

    This asparagus with tomato and feta dish makes an excellent main dish on its own, but in this case, it will only be enough for two people. Serve the roasted vegetables with crusty bread, French baguette, dinner rolls, or roasted potatoes. 

    Serve as a simple side dish with meats or seafood. It goes great with baked salmon or any other fish filets.

    Try the dish with Dutch Oven Roasted Chicken, Cast-Iron Chicken Breast or Skillet Chicken Thighs, Unbreaded Air Fryer Chicken Breast, Spicy Pork Loin, Baked Pork Chops and Potatoes, or Apricot Glazed Pork Tenderloin.

    oven baked asparagus

    More asparagus recipes

    • Asparagus Coconut Curry
    • Cream of Asparagus Soup with Milk
    • Eggs and Asparagus on Toast
    • Sauteed Asparagus with Garlic

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    roasted asparagus and tomatoes with feta close up.

    Roasted Asparagus and Tomatoes

    Roasted asparagus and tomatoes with feta cheese and balsamic vinegar. Only 15 minutes in the oven.
    4.50 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2 people
    Calories: 287kcal
    Author: Adina

    Equipment

    • Roasting dish
    Prevent your screen from going dark

    Ingredients 

    • 1 lb asparagus 450 g, Note 1
    • 12 oz cherry tomatoes or grape tomatoes, 350 g
    • 1 teaspoon fennel seeds optional but highly recommended
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 2 oz feta 60 g/ ยฝ cup when crumbled, Note 2
    • fine sea salt or kosher salt
    • freshly ground black pepper

    Instructions

    • Preheat the oven to 400ยฐF/ 200ยฐC.
    • Prepare the vegetables: Wash and dry the asparagus spears. Remove their woody lower third (Note 3). Halve the cherry tomatoes.
      1 lb/ 450 g asparagus + 12 oz/ 350 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 tablespoon olive oil + 1 tablespoon balsamic vinegar +salt and pepper to taste
    • 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/ 60 g feta

    Notes

    1. 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.
    2. Feta: Sheep or cow feta (brined or vacuum-sealed) is excellent. Donโ€™t use pre-crumbled feta cheese.
    3. Use the woody ends to make stock for soups or for asparagus pea risotto. If you donโ€™t have enough at one time, collect the ends in a bag in the freezer until you have enough.

    Nutrition

    Serving: 1portion from 2 | Calories: 287kcal | Carbohydrates: 19g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 349mg | Potassium: 873mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2667IU | Vitamin C: 52mg | Calcium: 227mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Sissi says

      April 22, 2018 at 6:34 pm

      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!

      Reply
    2. Anca says

      April 22, 2018 at 10:42 am

      I love asparagus. The idea of paring it with tomatoes and feta is great. The balsamic must give such a lovely flavour.

      Reply
    3. Kathy @ Beyond the Chicken Coop says

      May 07, 2016 at 2:47 pm

      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!

      Reply
    4. Brie says

      May 05, 2016 at 8:55 pm

      I looove roasted asparagus! Everything about this recipe sounds delicious especially the salty feta. Something tells me I could eat the whole dish myself ๐Ÿ™‚

      Reply
    5. marcela says

      May 05, 2016 at 9:43 pm

      WOW! your asparaguses look terrific! So healthy and yummy!

      Reply
    6. Anu - My Ginger Garlic Kitchen says

      May 05, 2016 at 5:32 pm

      Everyone loves roasted asparagus โ€” I guess they are so much in trend these days! ๐Ÿ™‚ Love how beautifully you have paired them with tomatoes and feta.

      Reply
    7. Denise Browning says

      May 05, 2016 at 2:00 pm

      I love asparagus everything especially roasted. What a healthy yet full of color and flavor dish, Adina!

      Reply
    8. Lisa | Chocolate Meets Strawberry says

      May 05, 2016 at 11:50 am

      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! ๐Ÿ™‚

      Reply
    9. Thao @ In Good Flavor says

      May 05, 2016 at 2:45 am

      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!

      Reply
    10. Cheyanne @ No Spoon Necessary says

      May 04, 2016 at 3:30 pm

      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!

      Reply
      • Adina says

        May 04, 2016 at 4:57 pm

        Thank you, Cheyanne.It is the same for me with asparagus.

        Reply
    11. Jennifer @ Show Me the Yummy says

      May 04, 2016 at 3:10 pm

      Roasted asparagus is Trevor's favorite spring veggie ๐Ÿ™‚ Love that you paired it with roasty tomatoes and salty feta! ๐Ÿ™‚

      Reply
      • Adina says

        May 04, 2016 at 5:52 pm

        One of my favorite as well. ๐Ÿ™‚

        Reply
    12. Kathryn @ Family Food on the Table says

      May 04, 2016 at 2:55 pm

      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!

      Reply
      • Adina says

        May 04, 2016 at 5:53 pm

        I think the same, some things must be kept simple.

        Reply
    13. Angie@Angie's Recipes says

      May 04, 2016 at 2:18 pm

      Had some roasted green asparagus yesterday too. Need to get more!

      Reply
      • Adina says

        May 04, 2016 at 5:54 pm

        Me too, I can't get enough of it!

        Reply
    14. Kate @ Framed Cooks says

      May 04, 2016 at 12:39 pm

      Is there anything better than asparagus season? Love it so much = and this version looks perfect!

      Reply
      • Adina says

        May 04, 2016 at 5:54 pm

        Thank you, Kate. ๐Ÿ™‚

        Reply
    4.50 from 4 votes (4 ratings without comment)

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