Roasted Parmesan Asparagus with Tomatoes

This article has links to products that we may make commission from.

Looking for an easy and delicious side dish to complement any meal? You will love this Roasted Parmesan Asparagus with Tomatoes that combines fresh asparagus spears and juicy tomatoes, roasted to perfection and finished with a sprinkle of savory Parmesan cheese.

It’s a fuss-free dish that delivers big on flavor, making it a go-to option for busy weeknights or casual dinners with friends and family. It will pair perfectly with this delicious Chicken in White Wine Sauce.

roasted parmesan asparagus with tomatoes

Why You’ll Love it

  • Bursting with Flavor: The natural sweetness of tomatoes pairs beautifully with the earthy taste of roasted asparagus, while the Parmesan cheese adds a satisfying umami kick.
  • Easy Preparation: With just a handful of ingredients and a simple roasting method, this recipe is incredibly easy to prepare, perfect for those hectic days when you need a quick yet satisfying dish.
  • Versatile Side Dish: This dish can accompany all kinds of main dish recipes. It can also shine as a light lunch or a flavorful addition to salads, pasta dishes, or grain bowls. Its versatility allows you to get creative with how you incorporate it into your meals, making it a staple recipe in your kitchen repertoire.

Get ready to elevate your dinner table with this no-fuss recipe that celebrates the vibrant flavors of fresh, seasonal ingredients.

roasted parmesan asparagus with tomatoes

Roasted Parmesan Asparagus with Tomatoes

This Roasted Parmesan Asparagus with Tomatoes combines fresh asparagus spears, shaved Parmesan cheese and juicy tomatoes, roasted to perfection.
No ratings yet
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 121kcal


  • 1 pound (454 g) fresh asparagus trimmed
  • 2 tablespoons (30 ml) olive oil divided
  • Salt and black pepper to taste
  • 1/4 cup (25 g) shaved Parmesan cheese
  • 1/2 pint cherry tomatoes cut in half
  • 1 clove garlic minced
  • 1 tablespoon (2 g) basil chopped
  • lemon zest and parmesan for garnish


  • Preheat your oven to 425°F(220°C). Line a large baking sheet with parchment paper.
  • Add the trimmed asparagus to the baking sheet. Drizzle half the olive oil over the top as well as salt and pepper to taste. Toss to coat.
  • Add the halved cherry tomatoes, garlic, and the rest of the olive oil to a bowl. Mix well.
  • Sprinkle the shaved Parmesan cheese over the asparagus and and top with the tomato mixture. Cook for 12-15 minutes, or until the asparagus is tender and the cheese is melted.
  • Top the asparagus with more Parmesan cheese, the basil, and some lemon zest.

Equipment Needed


  • Try to find thicker asparagus instead of the pencil thin ones. They have more texture.
  • To cut the woody ends off the asparagus use your knife and make a cut at the end. If the knife sinks in easy then you’re past the woody part. You can also bend them and snap the end off.


Calories: 121kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 109mg | Potassium: 368mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1222IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 3mg


5 from 65 votes
Roasted Asparagus Salad with Cranberries and Feta Cheese
5 from 1 vote
Easy Tomato Tart
5 from 12 votes
Easy Orange Brussels Sprouts

Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating