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Tuscan Roast Asparagus

[heart_this] · Jun 10, 2016 · 10 Comments

Tuscan Roast Asparagus

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of melted parmesan cheese.

Today I have a really quick and easy asparagus dish for you, tuscan roast asparagus! Asparagus is tossed in oil, lemon juice, oregano, salt and pepper and topped with slices of tomatoes and plenty of parmesan before being roasted to perfection! Roasting the asparagus and tomatoes concentrates and caramelizes their flavours, bringing them out, and making them even better and of course smothering everything in melted cheese is always good! This tuscan roasted asparagus take only a little bit of time and effort and it makes for a really tasty side for any summer meal!

Tuscan Roast Asparagus
Tuscan Roast Asparagus
Tuscan Roast Asparagus

Tuscan Roast Asparagus
Tuscan Roast Asparagus

Tuscan Roast Asparagus

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

Asparagus and tomatoes seasoned with salt and pepper and roasted to perfection with a topping of melted parmesan cheese.

ingredients
  • 1 1/2 pounds asparagus, trimmed
  • 1 tablespoon oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • 1/2 teaspoon oregano (or italian seasoning)
  • 1 large tomato, sliced thinly
  • 1/2 cup parmigiano reggiano (parmesan), grated
directions
  1. Toss the asparagus and tomatoes in the oil, lemon juice and zest, salt and pepper, place the asparagus on a baking sheet in a single layer with the slices of tomato on top, sprinkle on the parmesan and roast in a preheated 400F/200C oven until they start to caramelize, about 15-20 minutes, mixing half way through.
Option: Drizzle with balsamic vinegar or toss in balsamic vinaigrette.
Option: Garnish with fresh chopped parsley or basil.
Nutrition Facts: Calories 98, Fat 4.5g (Saturated 2g, Trans 0), Cholesterol 9mg, Sodium 137mg, Carbs 8g (Fiber 4g, Sugars 4g), Protein 9g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Italian, Recipe, Salad, Side Dish, Vegetarian

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Reader Interactions

Comments

  1. Jenny says

    June 10, 2016 at 1:40 pm

    Another perfect veggie recipe! Looks so great!

    Reply
  2. Maria says

    June 10, 2016 at 2:12 pm

    What a great side dish!

    Reply
  3. Julie Wampler says

    June 10, 2016 at 2:53 pm

    Roasting veggies is my favorite thing to do!

    Reply
  4. Shirl Lundstrom says

    June 11, 2016 at 12:23 am

    Yum!

    Reply
  5. Printing Aneka Jaya says

    June 11, 2016 at 8:21 pm

    Nice blog greetings | http://udaconglee.blogspot.co.id/

    Reply
  6. jann says

    August 8, 2017 at 2:00 pm

    I have to say this is now my favourite veggie recipe? With no exaggeration I have made it more than 25 times! I'm seriously addicted. It is soooo good! Thank you.

    Reply
  7. kevin says

    August 9, 2017 at 7:32 pm

    jann: I'm glad you like it! It's one of my favs too!

    Reply
  8. KP says

    January 18, 2021 at 8:53 am

    I have stumbled upon these wonderful recipes!! I am so inspired!! Thank you!!

    Reply
  9. Rayann says

    June 2, 2021 at 8:19 am

    How do you “mix this halfway” during roasting without making a mess of the beautiful presentation with the tomatoes on top?

    Reply
  10. shirley benner says

    May 15, 2022 at 6:17 am

    I make this recipe frequently. The flavors are perfect. Love me some asparagus!!!! Thank you for introducing it to my life.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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