Roasted Asparagus and Baby Tomatoes with Basil and Parmesan

asparagus tomatoes copyThis is one of the easiest ways to prepare asparagus. Roasting it results in a wonderful light crunch which marries so well with the tomatoes, and creating a delicious juice which brings all the flavours together.

Serves 2
Prep Time: 5 minutes
Cooking Time: 10 minutes

Wheat Free, Gluten Free, Vegetarian

Preheat oven to 200c / 400f

You will need:

  • 10 fresh asparagus spears, trimmed
  • 12 baby plum (or cherry) tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons (approx 20g) fresh Parmesan, finely grated
  • 1 tablespoon ripped fresh basil


  • Place the trimmed asparagus in a single layer in an oven-proof dish, and surround with the tomatoes.
  • Drizzle the vinegar over the vegetables. Place in the oven for 10-12 minutes (depending on the size of the asparagus spears).
  • Remove from the oven, and sprinkle the cheese and chopped basil on top.

To serve:

  • Allow the cheese to melt into the vegetables slightly before serving onto warmed serving plates.

Jennifer’s Tip:
As asparagus is so seasonal, you can substitute it for fine green beans and use feta cheese instead of parmesan.

Pair With:

  • Mains: Burgers with blue cheese; Butterbean cakes; Red Mullet en papillote
  • Sides: Garlic Rosemary butterbean mash; Herby smashed new potatoes; Garlic-grilled Sweet Potatoes


Chop up any leftover asparagus, and add it, with the tomatoes and all the juices, and a spoonful of our basil pesto, to some cooked spelt pasta – for a substantial and delicious dinner.

For more delicious recipes like this, Jennifer Irvine’s recipe books are available from Amazon here.