Asparagus, Potatoes and Cherry Tomatoes Baked with Feta and Pine Nuts: the Side Dish you weren’t expecting that thinks it’s a Main Course!
If you follow me you know how much I love recipes born from the desire to waste nothing and the need to put something good, healthy and super quick on the table. Today I suggest a vegetarian-style dish that solves dinner in a few minutes with minimal effort: a mix of asparagus, crispy potatoes and cherry tomatoes, enriched by the savory note of feta and the crunchy touch of pine nuts.
This is the classic “put everything in a baking dish and forget it” recipe, but with an incredibly appealing look and taste. A riot of colors that wins you over at first glance and then at the first bite!
Why you’ll love this recipe
First of all you’ll only dirty one saucepan (just enough for a short pre-cook of the vegetables) and one baking dish! No bowls, no pans, no long steps: just peel and trim potatoes and asparagus, blanch them for a few minutes and pop everything in the oven.
Perfect as a fridge-cleaner when you have asparagus waiting to be used or a few forgotten potatoes in the pantry. With this solution you not only avoid food waste but also create a delicious dish you’ll lick your lips for!
The fibers of the asparagus, the carbohydrates of the potatoes and the protein from the feta create a balanced, light and nutritious dish that can easily be more than a simple side dish.
Other ideas for tasty, easy and nutritionally complete side dishes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4People
- Cuisine: Italian
- Seasonality: Spring
Ingredients
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- 1 lb 5 oz asparagus
- 4 potatoes (medium)
- 1 3/4 cups cherry tomatoes
- 3 oz feta
- 1/2 cup grated Grana Padano
- 1/3 cup breadcrumbs
- 1/4 cup pine nuts
- to taste hot paprika
- to taste garlic powder
- 5 tablespoons extra virgin olive oil
- to taste pepper
Tools
- 1 Vegetable peeler
- 1 Knife
- 1 Saucepan
- 1 Slotted spoon
- 1 Baking dish
- 2 Spoons
Steps
To get a perfect tray where nothing is raw and nothing is burnt, the secret is all in the cutting and pre-cooking. Here’s how to proceed: wash the potatoes under running water, peel them and slice them lengthwise to a thickness of about 1/4 in. roughly.*
Take the asparagus one at a time, hold them at both ends and bend gently until they break by themselves at the point where the tender part ends and the woody part begins. Then, using a vegetable peeler, remove the outer fibrous layer.
Wash the cherry tomatoes, dry them and cut them in half.
Immerse the cleaned asparagus in slightly salted boiling water for 5-6 minutes. Drain and immediately pass them under cold running water (or ice water) to lock in the bright green color and stop the cooking.
In the same water used for the asparagus, cook the potatoes for 3-4 minutes from the moment it returns to a boil.
Lift them out with a slotted spoon and set aside.
In an oiled baking dish, combine the asparagus, potatoes and cherry tomatoes, drizzle with the olive oil and season with salt.
Flavor with hot paprika to taste and garlic powder if you like.
Finish with the grated Grana Padano and the breadcrumbs.
Toss the vegetables using two spoons so they are well coated and seasoned.
Finally sprinkle with crumbled Greek feta with your fingers and the pine nuts. Put in a preheated oven static at 374°F for 25 minutes, then switch the grill on to brown the top and continue cooking for another 5 minutes or until the feta softens and the pine nuts are toasted.
Serve warm or lukewarm: the savoriness of the feta on the juicy tomatoes will leave you speechless!
And voilà… the asparagus, potatoes and cherry tomatoes baked with feta and pine nuts are ready to enjoy!
Enjoy your meal from La Cucina di FeFè!
Storage
👉If there are leftovers, you can store the dish in the refrigerator in an airtight container for 1-2 days .
How to reheat: warm the tray in a hot oven at 356°F for 5-10 minutes. The microwave is faster, but the potatoes will lose their crispness. This tray is also great at room temperature, turning into a sort of “gourmet asparagus salad” perfect for a packed lunch at the office. I do not recommend freezing it, as the cherry tomatoes and asparagus would lose their texture and become watery once thawed.
Tips, notes, variations and suggestions
💢* One extra tip: If you have time, soak the cut potatoes in cold water for 10 minutes; they’ll lose excess starch and become even more golden in the oven.
💢** Pre-cooking the vegetables: as an alternative to classic boiling in salted water, you can steam the potatoes and asparagus (potatoes about 10 minutes, asparagus 7-8 minutes). They should both be “al dente”, since they will finish cooking and browning in the oven.
FAQ (Questions & Answers)
1. Can I use frozen asparagus?
Yes, but I don’t recommend it because they tend to release more water and can compromise browning.
2. What can I substitute for feta?
If you’re looking for a less salty alternative, you can use cubes of primosale or salted ricotta. For a stringier version, try adding cubes of scamorza cheese only during the last 2 minutes under the grill.
3. Are pine nuts indispensable?
They give a wonderful toasted note, but if you don’t have them you can substitute with slivered almonds or broken walnut halves. The important element is the “crunch”.
4. When is pre-cooking necessary?
If the spears are very thick, they need more time. Blanching ensures the core becomes tender without burning the tips. If the asparagus are thin (or wild), pre-cooking is not recommended. Baking them directly raw will keep their ideal crunch.
