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Roasted Asparagus with Tomatoes

Serves 12
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
73 calories per serving


> 3 lbs fresh asparagus spears, trimmed
> 2 1/2 tbsp extra virgin olive oil, divided
> 1/2 tsp salt
> 1 tbsp finely chopped garlic
> 1 (28 oz) can Hunt's diced tomatoes, drained
> 1 tbsp fresh lemon juice
> 1/3 cup crumbled goat cheese


Preheat oven to 450°F. Spread asparagus in single layer on 2 shallow baking pans. Drizzle each pan of asparagus with 1 tablespoon oil; gently rub to coat evenly. Sprinkle each pan with ¼ teaspoon salt. Bake 10 minutes or until tender, shaking pans to turn spears once.
Meanwhile, heat remaining 1/2 tablespoon oil in small saucepan over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add drained tomatoes and cook 6 minutes more or until liquid has evaporated and tomatoes are hot, stirring occasionally. Stir in lemon juice.
Place asparagus in serving dish; top with tomato mixture and cheese. Serve immediately.

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