Roasted Asparagus & Tomatoes with Garlic & Parmesan Cheese

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2 to 3 cups cherry and/or grape tomatoes

2 Tbsp olive oil

1 tsp each salt and pepper (or to taste)

1 bunch asparagus, tough ends trimmed, cut into bite sized pieces

3 cloves garlic, sliced

½ cup walnut pieces (I admit to using more because I love them)

2 oz parmesan cheese, grated (big grate is pretty)

Optional: basil or tarragon leaves, chopped


Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil.

Toss 2-3 cups cherry tomatoes in olive oil, salt, and pepper

Bake for 15 to 20 minutes until soft and beginning to brown.

Add asparagus and garlic- toss with tomatoes and bake another 8 to 10 minutes, depending on size of asparagus.

Add walnut pieces and bake another 2 minutes.

Remove from oven and top with parmesan cheese and fresh herbs.

Serve immediately or keep at room temperature until ready to serve.

© Deer One Publishing 2021