Where Is My Spoon Recipes Vegetarian Recipes Roasted Asparagus and Tomatoes

Roasted Asparagus and Tomatoes

by Adina 21/04/2018 19 comments

plate of roasted green asparagus with cherry tomatoes and feta
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Last Updated on 29/06/2020 by Adina

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

Roasted asparagus with tomatoes, topped with feta and dressed with olive oil and balsamic vinegar, it can hardly get any better when it comes to asparagus.

Only a few ingredients and very little work, but the resulting dish is worth being served at a dinner party. Or any other time during the short asparagus season, I found this dish to be so good that I keep making it over and over again.

how to roast asparagus

This asparagus with cherry tomatoes makes an ideal dinner when you want to have something really exquisite, but don’t feel like being long in the kitchen.

Of course, you will still have to make some sandwiches for the kids – I dare you to name me a kid who would eat asparagus, I’ve never heard of one until now – but otherwise, just mix all the ingredients together on a baking tray and put the tray in the oven for about 15 minutes.

This recipe is supposed to serve 4 people, but my husband and I can deal with it on our own. It only has 108 calories pro portion when 4 people are eating, so 217 if you only share it with your husband, and that is still not a big deal.

asparagus roasted in the oven

Differences between green and white asparagus:

In my last post White Asparagus with Sauce Hollandaise and Ham I mentioned some of the differences between the white and the green asparagus. So basically, they are quite the same, white asparagus being grown under the earth while green asparagus grows in the sun, thus developing the green color.

The fact that it grows above the ground makes it not only green, but also healthier than the white asparagus. I mean, they are both healthy, see this post for Asparagus Salad with Hard-Boiled Eggs and Ham for more on the health benefits of asparagus, but the green asparagus has more vitamins and minerals than the white sort.

roasted asparagus

How to roast asparagus

  • This couldn’t be easier, you will only need 5 minutes to prepare and dress the asparagus and the tomatoes and 15 minutes to roast the vegetables. Isn’t that wonderful?
  • Make sure the oven has time to preheat while you prepare the veggies, place everything on a baking tray lined with baking paper. If you use baking paper you will not even have to wash the baking tray afterward, just discard the paper.
  • Roast the asparagus and the tomatoes in the oven for 12-15 minutes, depending on the thickness of the asparagus stems, when done the asparagus 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.
  • As I have mentioned before this is a repost from 2016. I have been making this recipe over the last two years repeatedly without changing one thing.
  • However, this spring I decided to add a good pinch of fennel seeds to the dish. It was amazing! The fennel seeds bring the dish to a whole new level, giving it a slightly sweet flavor that fits the rest of the dish brilliantly. It is optional, of course, but if you like fennel, do give it a try!
oven baked asparagus

More asparagus recipes:

Spring Salad

Asparagus Coconut Curry

Cream of Asparagus Soup with Milk

Pea and Asparagus Risotto

Eggs and Asparagus on Toast

roasted asparagus with feta
oven baked asparagus with cheese

Roasted Asparagus and Tomatoes

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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


  • 450 g/ 1 lb green asparagus
  • 350 g/ 12.3 oz cherry tomatoes
  • 1 teaspoon fennel seeds, optional but highly recommended
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 60 g/ 2.1 oz/ about ½ cup feta, crumbled
  • fine sea salt and freshly ground black pepper


  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray or roasting tin with baking paper, if desired.
  2. Remove the woody, lower third of the asparagus stalks. Halve the cherry tomatoes. Place both vegetables on the baking tray, add the fennel seeds, oil, vinegar, salt, and pepper to taste. Mix well with your hands.
  3. 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.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 27mgSodium: 613mgCarbohydrates: 19gFiber: 7gSugar: 10gProtein: 11g

Nutrition information isn’t always accurate.


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Kate @ Framed Cooks 04/05/2016 - 12:39

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

Adina 04/05/2016 - 17:54

Thank you, Kate. 🙂

[email protected]'s Recipes 04/05/2016 - 14:18

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

Adina 04/05/2016 - 17:54

Me too, I can’t get enough of it!

Kathryn @ Family Food on the Table 04/05/2016 - 14:55

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 04/05/2016 - 17:53

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

Jennifer @ Show Me the Yummy 04/05/2016 - 15:10

Roasted asparagus is Trevor’s favorite spring veggie 🙂 Love that you paired it with roasty tomatoes and salty feta! 🙂

Adina 04/05/2016 - 17:52

One of my favorite as well. 🙂

Cheyanne @ No Spoon Necessary 04/05/2016 - 15:30

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 04/05/2016 - 16:57

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

Thao @ In Good Flavor 05/05/2016 - 02:45

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!

Lisa | Chocolate Meets Strawberry 05/05/2016 - 11:50

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! 🙂

Denise Browning 05/05/2016 - 14:00

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

Anu - My Ginger Garlic Kitchen 05/05/2016 - 17:32

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.

Brie 05/05/2016 - 20:55

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 05/05/2016 - 21:43

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

Kathy @ Beyond the Chicken Coop 07/05/2016 - 14:47

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!

Anca 22/04/2018 - 10:42

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

Sissi 22/04/2018 - 18:34

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!


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