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flat lay shot of plated asparagus with parmesan and tomatoes on a white plate with pink linen

Cheesy Asparagus with Tomatoes

Julia | The Yummy Bowl
A simple way to incorporate healthy vegetables into your menu. This cheesy asparagus is baked in the oven with delicious tomatoes. It's a tasty low-carb appetizer that is ready in less than 20 minutes.
5 from 23 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 side portions
Calories 157 kcal


  • 1 lb 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


  • Preheat oven to 400 F.
  • Trim the asparagus ends, place on a baking sheet (lined with foil or without), and drizzle with the 1 ½ tablespoon (or more as needed) olive oil, season with salt, 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).
  • In a medium bowl, toss tomatoes with remaining olive oil, salt, pepper.
  • On one side of the baking sheet arrange the asparagus in one line and the other side with the tomatoes. Sprinkle both or just the asparagus with parmesan on top. Bake for 10-15 minutes.
  • Serve immediately garnished with fresh basil leaves, lemon slices, sea salt flakes and balsamic glaze (optional!).



  • Asparagus - If you buy more asparagus, keep the fresh asparagus in the fridge. Trim the ends and make sure they are kept wet either in a larger cup with a bit of water or a damp towel around the ends. Treat them just like a bouquet of flowers! 
  • Once roasted asparagus should be tender inside but still with a little crunch to it. 
  • Store any leftovers in an airtight container in the fridge for up to 3 days.
How to buy asparagus
  • Texture - stalks should be firm, hold their shape, and with smooth texture. 
  • Color - fresh asparagus spears are vibrant green (unless it’s white asparagus), they are fresh if they can stand easily, don’t bend that much, and don’t look wilted. The tip of the stalk may have purple hue to it. 
  • Size - go for thicker, medium to large asparagus spears as these tend to be more tender than thin ones.



Calories: 157kcal
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