This cheesy Roasted Asparagus and Tomatoes is a one-pan side dish that only takes about 25 minutes to make from start to finish! Topped with gooey, melted mozzarella cheese, this simple asparagus recipe is anything but plain.
Cheesy Roasted Asparagus With Tomatoes
Roasted asparagus is a classic side dish that you can serve with practically any meal. Today, we thought we’d dress it up a little bit by adding some roasted cherry tomatoes and shredded mozzarella and parmesan cheese into the mix.
Crisp, garlicky asparagus and tangy cherry tomatoes are smothered under a layer of gooey cheese, that will have you scraping the plate to make sure you get every last bit of it. All of that goodness comes together with 5 minutes of prep work, and only about 20 minutes of cooking time, which is great news if you’re short on time!
The bottom line is, though we’ve tried our best, words simply don’t do this cheesy oven roasted asparagus recipe justice. You’ll just have to try it and see (or taste) the greatness for yourself!
What Makes This Oven Roasted Asparagus So Good?
There are so many reasons to fall in love with this roasted asparagus recipe. Here are just a few:
- Rich Flavor: This dish is exploding with flavor. The freshness of the mozzarella, the subtle nuttiness of the parmesan, and the sweet, tanginess of the tomatoes come across in each heavenly bite.
- Fresh Ingredients: We love making this recipe in spring and summer because it’s a great way to use up any freshly-picked asparagus and/or tomatoes from your garden (or the local farmers market)!
- Quick and Easy: Like we mentioned above, it only takes 5 minutes to get your asparagus and tomatoes ready for the oven. The prep work is very minimal.
- Healthy: Low carb, gluten free, vegetarian, this easy side dish hits many of the most common dietary restrictions! Tomatoes provide important nutrients like vitamin C and potassium, while also being rich in antioxidants. While asparagus are a great source of fiber, folate and vitamins A, C and K
Recipe Ingredients
Let’s go over the ingredient details for this cheesy asparagus really quickly, before we get started. You can find the exact amounts for each one in the printable recipe card below.
- Asparagus: Round up some fresh asparagus with the ends snapped off.
- Tomatoes: We like to use cherry tomatoes in this recipe because of their vibrant color and bright, tangy flavor.
- Olive Oil: To coat the vegetables so that they crisp up in the oven. You can also use avocado oil or any mild cooking oil.
- Seasoning: We like to use a simple mix of garlic powder, salt, and black pepper.
- Cheese: You could use one or the other, but we highly recommend combining shredded mozzarella with shredded parmesan.
How to Make Roasted Asparagus and Tomatoes
Alright, let’s get into the directions for this easy roasted asparagus. Here’s what you need to know:
- Preheat the Oven to 400°F: Line a baking sheet with parchment paper for easy cleanup, or spray it with nonstick spray.
- Prepare the Vegetables: Place the asparagus and tomatoes in the center of the baking tray.
- Add the Olive Oil and Seasoning: Pour the olive oil over the asparagus and tomatoes, making sure to coat them well. Sprinkle the garlic powder, salt, and pepper evenly over the top.
- Roast in the Oven for 15 Minutes: Then, carefully remove the tray from the oven, turn the oven to low broil, and spread the mozzarella and parmesan cheese over the top of the vegetables.
- Broil the Veggies: Place the baking sheet under the broiler for 2 minutes, or until the cheese is melted. (Watch carefully, the broiler can melt/burn food quickly!) Remove the tray from the oven and serve immediately.
Tips for Success
It doesn’t get much simpler, right? That said, there are a couple of tips and tricks we’d like to share with you so that you get the best results possible:
- Possible Add-Ins and Substitutions: You could squeeze in a little lemon juice for some citrus flavor, if you like. Additionally, cajun seasoning can be used in place of the garlic powder, salt, and pepper, for a spicy twist!
- Make Sure the Veggies Are Evenly Coated: After you coat the asparagus and tomatoes, use your hand to move them in the oil a little bit. This will help get the olive oil under the vegetables.
- Adjust the Cooking Time As Needed: If the asparagus have big, thick stalks, you may need to cook them for a few minutes longer. If you like your asparagus on the firmer side, though, this is not necessary.
- How to Break Asparagus: The easiest way to clean and break asparagus is to use two hands, one at each end, and bend the stalk causing it to snap. The asparagus will naturally break where the tender and woody part meet.
Serving Suggestions
Wondering what to serve with your cheesy asparagus? There are so many simple main courses that will pair well with it:
- Pasta: A serving of spaghetti (or any other kind of pasta, like our easy One Pot Pasta) with Homemade Marinara Sauce will go great with your roasted asparagus.
- Chicken: Juicy chicken and cheese-smothered asparagus are a fantastic match. You could try Air Fryer Chicken Cutlets or Pesto Chicken if you’re looking for some new chicken dinners to test out!
- Seafood: Fish dinners like this Air Fryer Mahi Mahi are perfect with roasted vegetables!
How to Store and Reheat Leftovers
If you’ve got leftover oven roasted asparagus, storing it for later is no problem. Here’s how to do it:
- To Store: Keep your leftovers in an airtight container, in the fridge, for up to 5 days.
- To Reheat: For the crispiest results, warm the asparagus again for a few minutes in the oven. If you’re not worried about regaining that crisp texture, simply use the microwave.
More Roasted Vegetable Recipes
If you’re a big fan of easy roasted vegetable recipes, here are a few more to browse through:
- Roasted Green Beans
- Roasted Broccoli
- Oven Roasted Sweet Potatoes
- Bacon Wrapped Asparagus
- Roasted Baby Potatoes
- Roasted Tomatoes
Roasted Asparagus and Tomatoes
Ingredients
- 1 pound asparagus, with the ends snapped off
- 1 pint cherry tomatoes
- 1 ½ tablespoons olive oil, or enough to coat
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup, or spray with nonstick spray.
- Place the asparagus and tomatoes in the center of baking tray.
- Pour the olive oil over the asparagus and tomatoes, making sure to coat them well. Sprinkle the garlic powder, salt and pepper evenly over the top.
- Roast in the oven for 15 minutes. Carefully remove the tray from the oven, turn the oven to low broil, and spread the mozzarella and parmesan over the top of the vegetables.
- Place the baking sheet under the broiler for 2 minutes, or until the cheese is melted. (Watch carefully, the broiler can melts/burn food quickly!)
- Remove from the oven and serve immediately.
Notes
- To Store: Keep your leftovers in an airtight container, in the fridge, for up to 5 days.
- To Reheat: For the crispiest results, warm the asparagus again for 10 or so minutes in the oven. If you're not worried about regaining that crisp texture, simply use the microwave.
