Asparagus And Cherry Tomatoes Recipes

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OVEN ROASTED ASPARAGUS AND TOMATOES



Oven Roasted Asparagus and Tomatoes image

Roasted Asparagus and Tomatoes are so delicious, they are easy to prepare with great flavors. Garlic and lemon with juicy ripe tomatoes and crunchy-tender asparagus! Spring is upon us and you know what that means: fresh veggies from your local farmer's market! Nothing beats the taste of local produce in the spring. The best part is it's a great way to get yourself motivated to head outdoors instead of staying cooped up inside. Asparagus is one of the first vegetables harvested in spring. Many people think of it as a luxury item, but with a little luck and...

Provided by Michelle Blackwood, RN

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 pound asparagus trimmed
1 cup cherry or grape tomatoes cut in halves
2 tablespoons olive oil
3 garlic cloves minced
1 tablespoon lemon juice
1 teaspoon nutritional yeast flakes
3/4 teaspoon salt
vegan Parmesan (optional)

Steps:

  • Preheat oven 400 degrees. Line baking sheet with parchment paper and set aside.
  • Place asparagus, and cherry tomatoes into a large bowl. Toss with olive oil.
  • Add garlic, lemon juice. nutritional yeast flakes, salt and lemon slices and toss to combine.
  • Spread onto baking sheet in a single layer. Roast for 20 minutes. or until asparagus are tender. Serve immediately.

Nutrition Facts : Calories 103, Carbohydrate 8.7, Fat 7.4, Protein 1

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES



Roasted balsamic asparagus & cherry tomatoes image

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5

350g asparagus spear , woody ends discarded
330g pack cherry tomato , halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

ASPARAGUS WITH TOMATOES



Asparagus with Tomatoes image

This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.

Provided by KEANSOR

Categories     Side Dish     Vegetables     Tomatoes

Time 12m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste

Steps:

  • Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  • In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g

GARLIC ROASTED ASPARAGUS AND CHERRY TOMATOES



Garlic Roasted Asparagus and Cherry Tomatoes image

Make and share this Garlic Roasted Asparagus and Cherry Tomatoes recipe from Food.com.

Provided by Joanne

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs fresh asparagus, washed and patted dry (tough ends removed)
1/4 cup olive oil
6 garlic cloves, finely chopped
2 cups cherry tomatoes, washed and patted dry
salt & freshly ground black pepper

Steps:

  • In large bowl combine the asparagus, olive oil, garlic and salt and pepper. Toss to combine.
  • Arrange the asparagus in a single layer on a baking sheet. Lay the cherry tomatoes over the asparagus in the center for a nice presentation.
  • Preheat oven to 400 degrees. Roast for about 20 to 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 185, Fat 13.9, SaturatedFat 2, Sodium 9.3, Carbohydrate 13.2, Fiber 5.8, Sugar 6.3, Protein 6

CAMPANELLE WITH PISTACHIO-MINT PESTO, ASPARAGUS, AND CHERRY TOMATOES



Campanelle with Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes image

Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's equally delicious warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 10

1 bunch fresh mint, stems discarded (about 1 cup packed leaves)
1/2 cup shelled raw unsalted pistachios, plus more, chopped, for serving
2 ounces Pecorino Romano, finely grated (1/2 cup), plus more for serving
1 small clove garlic, smashed and peeled
2 teaspoons finely grated lemon zest (from 2 lemons)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
12 ounces campanelle or other short, ruffled pasta
12 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces (2 cups)
1 pint cherry tomatoes, halved

Steps:

  • In a food processor, pulse 1/2 cup mint, pistachios, cheese, garlic, and zest with 1/2 teaspoon salt and 1/4 teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.
  • Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.
  • In a serving bowl, combine pasta and asparagus with pesto and tomatoes. Toss with 1/4 cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.

EASTER ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES



Easter Asparagus Salad with Shrimp and Cherry Tomatoes image

This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!

Provided by Saveur

Time 8h30m

Yield 8

Number Of Ingredients 11

2 cups mayonnaise
¼ cup white wine vinegar
¼ cup chopped fresh dill
2 tablespoons water
1 tablespoon minced garlic
salt and ground black pepper to taste
2 pounds asparagus, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 (8 ounce) packages mixed spring salad greens
1 pound frozen cooked, peeled and deveined shrimp, thawed
2 large avocados, diced

Steps:

  • Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
  • Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
  • Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.

Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g

AIR FRYER ASPARAGUS AND TOMATOES WITH BALSAMIC DRIZZLE



Air Fryer Asparagus and Tomatoes with Balsamic Drizzle image

This colorful side dish is simple enough for a weeknight and attractive enough for guests! Enjoy with any of your favorite main dishes.

Provided by Bibi

Categories     Asparagus Side Dishes

Time 30m

Yield 6

Number Of Ingredients 6

⅓ cup balsamic vinegar
1 pound fresh asparagus, tough ends trimmed
2 cups cherry tomatoes
1 tablespoon olive oil
salt and ground black pepper to taste
2 tablespoons crumbled feta cheese

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's directions.
  • Pour balsamic vinegar into a microwave-safe container. Cook on high power until vinegar is reduced by half, 2 1/2 to 3 minutes. Set aside.
  • Combine asparagus, cherry tomatoes, olive oil, salt, and pepper in a large bowl and toss until well combined. Spread out vegetables in the air fryer basket in a single layer. You might need to cook in batches.
  • Cook in the air fryer until asparagus is lightly browned and the tomatoes begin to burst, about 10 minutes.
  • Place vegetables on a serving platter and drizzle with reduced balsamic vinegar. Sprinkle with feta cheese and serve warm.

Nutrition Facts : Calories 62.4 calories, Carbohydrate 7.4 g, Cholesterol 2.8 mg, Fat 3.2 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 44.6 mg

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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