Cheesy Asparagus with Tomatoes
A simple way to incorporate healthy vegetables into your menu! This roasted asparagus with parmesan is baked in the oven with delicious caramelized tomatoes. It's a tasty low-carb recipe that is ready in less than 20 minutes.
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INGREDIENTS
- 1 pound asparagus, trimmed
- ½ cup parmesan, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cup cherry or plum tomatoes, cut in half
- 2 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1-2 tablespoon basil leaves, chiffonade
- lemon slices/wedges for garnish
INSTRUCTIONS
- Prep. Preheat oven to 400 degrees F.
- Trim the asparagus. Rinse the asparagus and trim the tips. I like to place a bunch of spears on a cutting board and slice the woody dry ends off. You don't have to cut a lot, just most of the thicker tougher white part.
- Add seasonings. Place asparagus stalks on a sheet pan (lined with foil or parchment paper) or baking dish in a single layer, and drizzle with 1 ½ tablespoons (or more as needed) olive oil, season with salt, black pepper, onion, and garlic powder.
- Toss to combine with hands or kitchen tongs (or use a plastic zip-top bag for even distribution of seasonings).
- Tomatoes (optional add-in): In a medium bowl, toss tomatoes with the remaining olive oil, and salt pepper.
- Assemble. Arrange the asparagus on one side and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top.
- Cooking time. Bake in preheated oven for 10-15 minutes. You’ll know when asparagus is done when its color becomes darker green and the cheese is melted. Tomatoes will start to brown lightly.
- Ready to serve. Serve the cheesy asparagus immediately garnished with fresh basil leaves, lemon juice, sea salt flakes and balsamic glaze (optional!).
VIDEO
NOTES
- JULIA'S TIP: How much cheese to add is up to you. If I’m not serving another cheesy dish for dinner, I like to be generous and add plenty of cheese to my asparagus. Want to go all in? Along with cheese, feel free to add some crunch with panko breadcrumbs (add to taste). Cheese makes the veggie very yummy and has been approved by my non-green-veg fans.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Fresh is always best. I don’t recommend freezing baked asparagus either.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 147kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 215mgPotassium: 403mgFiber: 3gSugar: 4gVitamin A: 1236IUVitamin C: 19mgCalcium: 206mgIron: 4mg
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