This Baked Asparagus with Cheese and Cherry Tomatoes is so tasty. A simple way to incorporate healthy vegetables into your menu. This oven-roasted asparagus recipe comes together with just everyday ingredients and about 20 minutes for a simple and delicious dish.
This recipe is perfect any time of the year and especially delicious during springtime when asparagus are in season. Cooking asparagus in the oven is one of the easiest ways to enjoy perfectly tender, golden brown asparagus that have a ton of flavor. This flavorful roasted asparagus recipe can be served as a side dish on a busy weekday or for special occasions like holidays and dinner celebrations.
This is one of my favorite ways to prepare asparagus. It’s just so simple and quick. Add this baked asparagus to your recipe book. I promise you that it’ll be one you’ll turn to over and over again.
If you like roasted veggies then you can’t miss my Roasted Cauliflower Parmesan Steaks, Baked Sweet Potato Fries and Greek Yogurt Roasted Cauliflower.
Please let me know how your baked asparagus turns out in the comments! I’m really looking forward to hearing how it turned out for you!
WHY YOU SHOULD TRY BAKED ASPARAGUS WITH CHEESE AND CHERRY TOMATOES
- Easy and elegant! This side dish looks so pretty once garnished with fresh basil.
- Requires only a handful of ingredients.
- Roasted asparagus is a healthy side dish that goes with anything.
INGREDIENTS FOR BAKED ASPARAGUS WITH CHEESE AND TOMATOES
Here’s what you’ll need to prepare this tasty recipe:
- Asparagus – Try to choose bunches with stalks of the same thickness so they cook evenly.
- Cherry Tomatoes – Or Grape tomatoes. Cut them in half or quarter your tomatoes depending on their size.
- Garlic – Fresh garlic is the best. In a pinch, granulated garlic powder can be used.
- Unsalted butter
- Parmesan cheese: Use fresh shredded Parmesan cheese for best results. Substitute Parmesan cheese with Pecorino, Gruyere, or Emmental cheese.
- Mozzarella cheese: It’s perfect for roasting veggies, and sauces and melts evenly. Substitute Provolone, Monterey Jack cheese, Fontina or Cheddar (Sharp or Mild).
- Smoked paprika
- Fresh basil – For a fresh herbaceous finish.
- Salt and Pepper: I use sea salt or kosher salt.
HOW TO MAKE OVEN ROASTED ASPARAGUS
This recipe is easy to make. Detailed instructions for making this baked asparagus with cheese and cherry tomato can be found in the printable recipe card below.
- Preheat oven to 400 degrees Fahrenheit (200 degrees C).
- Rinse the asparagus under cold water, place them onto a dry clean kitchen towel and pat dry. Snap off the woody ends of the asparagus (about 1 to 2 inches) with your finger. If you sharply bend the asparagus near the base, it will snap in the right place. Alternatively, you can gather them all together and cut the ends at the same time using knife. Discard the trims or save for making soup later. Wash and cut the tomatoes in half. Set aside.
- Melt the butter in a skillet over medium heat. Add in the garlic and stir till garlic is fragrant. This takes about 1-2 minutes. Take the 9 x 13 baking dish and slightly brushed with melted garlic butter.
- Place the trimmed asparagus spears in a prepared buttered 9 x 13 baking dish. Drizzle the remaining melted garlic butter over the asparagus. Sprinkle salt, pepper, smoked paprika over the asparagus. Toss to combine with hands or kitchen tongs until the spears are lightly coated in butter. Make sure they’re coated evenly. Arrange asparagus in a single layer on your baking dish. Sprinkle an even layer of parmesan cheese and mozzarella cheese over the top. Then arrange sliced grape tomatoes over the cheese and place in the oven.
- Bake for 12-15 minutes for thin asparagus spears and 18-20 minutes for thick asparagus or until a pairing knife (or fork) inserted at the base of the largest spear meets little resistance. Once done, sprinkle with sliced basil over the top. Serve immediately and enjoy!
TIPS AND TRICKS
This is such an easy recipe that I hope you will make again and again. Here are a few little tips to help you along the way.
- Fresh Asparagus: Use the freshest asparagus you can find. The woody ends of the asparagus can be tough. To remove those parts, sharply bend the asparagus near the base (the asparagus will snap in the right place) or trimming with a knife.
- Green Tip: Don’t waste those asparagus ends. Save them in an airtight container in the freezer with other veggie scraps to make your own vegetable broth.
- For all cheeses: I recommend grating them from a block of cheese (instead of pre-shredded store-bought cheese) as it will give the best blending and melting results. Depending on how much you want your asparagus cheesy, double or reduce the amount of cheese.
- Be sure to use sea salt or kosher salt (which have a better, more natural taste than table salt).
- Don’t overcook: If you overcook asparagus, it will become mushy and it can burn. The best way to tell if asparagus is done is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.
- You don’t necessarily have to use casserole dish, you can use baking sheet lined with parchment paper.
OTHER GREAT RECIPES TO TRY
- Rosół Polish Chicken Soup
- Beetroot Carpaccio with Feta Cheese
- Double Chocolate Banana Bread
- Cream Of Asparagus Soup
- Potato and Cheese Pierogi (Pierogi Ruskie)
HOW TO SEASON ASPARAGUS
Roasted asparagus is an easy and healthy side dish and can be flavored in a variety of ways. Here are some MORE IDEAS for flavors that will complement baked asparagus:
- Herbed Roasted Asparagus: Add dried herbs like oregano or Italian seasoning (before roasting) or finish with chopped fresh parsley, tarragon, dill or cilantro (after roasting).
- Nutty Roasted Asparagus: Top the asparagus with a sprinkle of toasted silvered almonds, chopped toasted pecans, or toasted pine nuts.
HOW TO BUY ASPARAGUS
- Color – Fresh asparagus spears are vibrant green (unless it’s white asparagus), they are fresh if they can stand easily.
- Size – Go for thicker, medium to large asparagus spears as these tend to be more tender than thin ones.
STORING INSTRUCTIONS
- Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, put it back on baking dish or baking sheet and roast in the oven at 400 degrees Fahrenheit for about 9 minutes or until the cheese is melty and the asparagus and tomatoes are heated through.
- Fresh is always best. I don’t recommend freezing baked asparagus either.
- Leftovers make a very tasty cheesy asparagus pasta. Add some chicken and you have complete meal.
FAQ
What happens if you bake asparagus too long?
If you overcook them they will start to get soggy. A tip to remember is that the baked asparagus will also continue to cook for a couple of minutes longer when they come out of the oven. For this reason it’s better to slightly undercook them than overcook them.
How long to roast asparagus?
The thickness, size and maturity of the veggie will play a role in deciding how long to bake asparagus. I bake thin asparagus at 400 degrees Fahrenheit for about 12 to 15 minutes and thicker asparagus will need additional roasting time, about 18 to 20 minutes.
Are asparagus good for you?
Asparagus it is low in calories and a great source of nutrients, including fiber, folate and vitamin A, C and K.
How Do I Choose Asparagus?
Pick fresh asparagus spears that are firm, smooth and crisp with tight closed budding tips. Make sure the tips are not mushy.
I hope you enjoy this Baked Asparagus with Cheese and Cherry Tomatoes as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Cooking! -A
The nutritional and calories information shown is an estimated provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counselling.
Baked Asparagus with Cheese and Cherry Tomatoes
Ingredients
- 1 bunch asparagus spears washed, dried, and trimmed
- 1 ½ cup cherry or grape tomatoes cut in half
- 2-3 cloves garlic minced or grated
- 3 tablespoons of unsalted butter
- 1/3 cup Parmesan cheese grated
- 1 cup Mozzarella cheese grated
- 1/4 teaspoon smoked paprika
- sea salt to taste
- 1/4 teaspoon freshly ground black pepper
- chopped fresh basil for garnish (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees C).
- Rinse the asparagus under cold water, place them onto a dry clean kitchen towel and pat dry. Snap off the woody ends of the asparagus (about 1 to 2 inches) with your finger. If you sharply bend the asparagus near the base, it will snap in the right place. Alternatively, you can gather them all together and cut the ends at the same time using knife. Discard the trims or save for making soup later. Wash and cut the tomatoes in half. Set aside.
- Melt the butter in a skillet over medium heat. Add in the garlic and stir till garlic is fragrant. This takes about 1-2 minutes. Take the 9 x 13 baking dish and slightly brushed with melted garlic butter.
- Place the trimmed asparagus spears in a prepared buttered 9 x 13 baking dish. Drizzle the remaining melted garlic butter over the asparagus. Sprinkle salt, pepper, smoked paprika over the asparagus. Toss to combine with hands or kitchen tongs until the spears are lightly coated in butter. Make sure they’re coated evenly. Arrange asparagus in a single layer on your baking dish. Sprinkle an even layer of parmesan cheese and mozzarella cheese over the top. Then arrange sliced grape tomatoes over the cheese and place in the oven.
- Bake for 12-15 minutes for thin asparagus spears and 18-20 minutes for thick asparagus or until a pairing knife (or fork) inserted at the base of the largest spear meets little resistance.
- Once done, sprinkle with sliced basil over the top. Serve immediately and enjoy!
Notes
- 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 large cup with a bit of water or damp towel around the ends.
- How to Store Cooked Asparagus: Roasted asparagus is best served when it’s fresh out of the oven. You can store cooked asparagus in an airtight container in the fridge for up to 2 days (gently reheated before serving).
- You can roast asparagus and cherry tomatoes for 10 minutes and then add the Mozzarella cheese and Parmesan cheese -OR- if you prefer your cheese a little more toasted, then add the Mozzarella cheese and Parmesan cheese right from the start. You can’t really go wrong though!
- When you are roasting the asparagus and tomatoes, make sure you spread them out evenly on the baking dish or on the oven tray and not crowd them too much. This will help them roast and allow the asparagus to colour up a bit. For this recipe, they will all fit in a medium-size baking dish or on a single tray but if you want to double the recipe, use large baking dish or two baking trays.