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Roasted Asparagus & Tomatoes

I have a habit of buying too much asparagus when it’s in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese—it makes all the difference. —Holly Battiste, Barrington, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound fresh asparagus, trimmed
  • 1 cup grape tomatoes
  • 1/4 cup coarsely chopped walnuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons crumbled goat cheese
  • 1 tablespoon minced fresh basil


  • Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat.
  • Roast 15-20 minutes or until asparagus is crisp-tender, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.
Nutrition Facts
1 serving: 108 calories, 9g fat (2g saturated fat), 4mg cholesterol, 173mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic exchanges: 2 fat, 1 vegetable.

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