Fourth of July

Roasted Asparagus and Grape Tomatoes

June 12, 2018
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Photo by corryn333
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

As the asparagus cooks, it absorbs the flavors of the garlic and lemon juice and the tips get perfectly crispy while the grape tomatoes become delightfully sweet and juicy. —Garden and Grain

What You'll Need
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • 1 cup cherry or grape tomatoes
  • 1 lemon
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Preheat oven to 400°F. Trim or snap the woody ends off of the asparagus.
  2. On a lined baking sheet, spread the trimmed asparagus and top with halved tomatoes. Drizzle with olive oil and gently mix to coat.
  3. Cut one end off of the lemon, and slice 5-7 thin slices. For added lemon flavor, squeeze remaining ends of the lemon over the asparagus and tomatoes.
  4. Sprinkle evenly with salt and pepper and minced garlic. Lay lemon slices over the asparagus and tomatoes. Roast in oven for 20 minutes, or until tender and the asparagus ends start to crisp slightly.

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