Roasted Asparagus and Cherry Tomatoes

5 from 6 votes

Roasted asparagus with cherry tomatoes and feta. A simple spring dish ready in about 20 minutes, perfect as a side or a light meal.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 287kcal

Author: Adina

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

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.