Roasted asparagus and cherry tomatoes
There’s something wonderfully simple yet elegant about roasted asparagus and cherry tomatoes. As the vegetables roast, the asparagus turns tender with crisp, golden edges, while the tomatoes burst into sweet, juicy little pockets of flavour. It’s a vibrant, fuss‑free side dish that brings colour and freshness to the table, whether you’re serving it with fish, chicken, pasta or a light spring supper.
With just a handful of ingredients and minimal prep, it’s the kind of recipe that proves how delicious simplicity can be. This roasted asparagus recipe is a fantastic springtime side dish that everyone will love.
What goes well alongside this dish?
This dish is lovely served with grilled chicken, salmon, white fish, steak or pork, and it’s just as good alongside pasta, couscous, rice or even a simple piece of warm crusty bread. It also pairs perfectly with lighter sides like a green salad or roasted potatoes, making it a versatile addition to any meal
Roasted asparagus and cherry tomatoes
Ingredients
- 1 tbsp olive oil
- 10 g Unsalted butter, cut into thin slices
- 250 g asparagus spears
- 150 g cherry tomatoes, cut in half
- 1 tbsp balsamic vinegar
Optional
- shavings of parmesan cheese
Instructions
- Preheat oven to 200c
- In a roasting tin, add the asparagus and cherry tomatoes. Drizzle oil and balsamic vinegar over the top and season.
- place the thin slices of butter over the centre of the asparagus.
- Bake until the asparagus easily pierced through by a fork, depending on the thickness of your asparagus, this can be anything from around 12 – 20mins.