If you’re looking for a simple, light and flavorful spring dish, these baked asparagus with lemon, garlic and cherry tomatoes are the perfect solution. An easy and quick vegetarian recipe, ideal both as a healthy side dish and as a light plate to enjoy on any occasion.
Asparagus, the season’s star, pairs perfectly with the freshness of lemon, the sweetness of the cherry tomatoes and the aroma of garlic left in their skins, creating a balanced and irresistible mix of flavors. In addition, oven-roasting makes them tender inside and slightly crisp outside, without the need for complicated techniques.
This baked asparagus recipe is perfect for those short on time but unwilling to give up eating well: just a few ingredients and a few minutes of preparation to put a healthy, tasty and completely vegetarian dish on the table. Also perfect for those following a balanced diet who are looking for light yet flavorful ideas.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 oz asparagus
- 7 oz cherry tomatoes
- 1 lemon
- 3 cloves garlic (left in their skins)
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- a few sprigs of thyme and rosemary
Tools
- 1 Parchment paper cuki
Preparation
Arrange the asparagus on a baking sheet lined with parchment paper, taking care not to overlap them so they cook evenly;
Wash the cherry tomatoes, cut them in half and distribute them over the asparagus;
Add the garlic cloves left in their skins, lightly crushed to release more aroma;
Wash the lemon, cut it in half and place it on top of the other ingredients;
Season with extra virgin olive oil, salt and pepper, adding herbs like thyme or rosemary if desired;
Toss gently or arrange the ingredients evenly for more uniform cooking;
Cook in a preheated conventional oven at 356°F for about 20–25 minutes, until the asparagus are tender and slightly golden;
Remove from the oven, let cool slightly and serve the baked asparagus hot or warm;
If leftovers remain, store them in an airtight container in the fridge for 2 days.
