Roasted Asparagus and Tomatoes
Roasted asparagus and tomatoes with feta cheese and balsamic vinegar. Only 15 minutes in the oven.
Servings: 2 people
Calories: 287kcal
Equipment
- Roasting dish
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/ ½ cup when crumbled, Note 2
- fine sea salt or kosher 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/ 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
- 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 asparagus stock for soups or risotto. If you don’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