Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Simple seasonings make Roasted Asparagus and Tomatoes a stand-out side dish for busy weeknights. This veggie side cooks in 6 minutes.

Adam Hickman
Recipe by Cooking Light March 2012

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Credit: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Combine 1 pound trimmed asparagus, 1/2 cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1 1/2 teaspoons chopped fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400° for 6 minutes or until crisp-tender.

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Nutrition Facts

38 calories; fat 0.3g; saturated fat 0.1g; sodium 152mg.
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