Super delicious local asparagus and heirloom tomatoes are combined with garlic, tangy lemon and olive oil. The feta, fresh dill and toasted bread crumbs creates a simple yet fresh and flavourful side dish you will want to make again and again!
Asparagus is one of my favourite vegetables and the anticipation when spring arrives is knowing this healthy and delicious vegetable will be readily available!
Over the years, we have often steamed, roasted or grilled the asparagus and added butter, salt and pepper. Maybe added some parsley as a garnish, and today, well times have changed and the options are endless!
I love this recipe for a few reasons, it’s super easy and it has such a variety of textures and flavours. The combination of fresh, pungent, citrus and tangy flavours with crispy, crunchy and creamy textures balances each other perfectly which makes this dish a winner!
Serve this delicious side dish with grilled meats, fish or poultry.
INGREDIENTS YOU WILL NEED AND COOKING TIPS
Asparagus: try to make sure the spears are uniform in size to avoid ones that may overly cooked or uncooked
Heirloom cherry tomatoes: I chose these variety for it’s colour combination and other cherry tomatoes can be easily substituted
Extra virgin olive oil: I will always recommend a good quality olive oil when it comes to cooking
Garlic: will add that wonderful pungent flavour
Seasonings: salt and pepper, and my preference is Himalayan or sea salt for it’s natural flavours and health benefits.
Lemon juice: is one of my favourite ingredient I like to add to my recipes if I can! It’s flavourful, fresh, tangy and lemon enhances the flavours of the other ingredients
Panko breadcrumbs: love the crunchy texture and roasted flavour it adds to this side
Herbs: if I could I would add fresh dill to everything, so earthy with a minty flavour and it’s so healthy for us!
Feta cheese: is perfect for this dish, it is salty and tangy and once added it melts slightly creating a creamy texture
HOW TO MAKE THIS DELICIOUS SIDE
Whenever I cook with asparagus, the first thing I do is select the spears that are the same size and soak them in a salt water mixture, only need a 2-3 shakes of the salt in a large bowl with cold water and let the asparagus soak for 5-7 minutes. Long enough to release any sand that may have lodged beneath the tips.
Arrange the asparagus and tomatoes on the baking sheet. In a small bowl, mix together olive oil, garlic, lemon juice, salt and pepper, pour evenly over the asparagus and tomatoes.
Roast for 15 minutes, until asparagus are tender, yet crispy and tomatoes have softened. If asparagus spears are thick, add another 3-5 minutes.
While the asparagus are roasting, toast the panko breadcrumbs for 2-3 minutes over medium heat in a fry pan. Once toasted remove and set aside.
Remove the asparagus and tomatoes from the oven once the asparagus are crispy yet tender and tomatoes have softened. Transfer to a serving plate.
Arrange the asparagus and tomatoes on a serving plate. Crumb feta over asparagus and tomatoes and top with toasted breadcrumbs and dill. Serve with chicken, fish or meats. Enjoy!
Roasted Garlic Asparagus and Heirloom Tomatoes with Feta
Equipment
- medium baking sheet
- fry pan
Ingredients
- 8-10 oz asparagus, washed and dried (14 asparagus spears)
- 5 oz cherry heirloom tomatoes
- 2 tbsp extra virgin olive oil
- 1 garlic minced
- 1/4 tsp Himalayan salt
- fresh ground pepper
- 1 tbsp lemon juice
- 2 tbsp panko breadcrumbs
- 2 tbsp feta, crumbled
- fresh dill for garnishing
Instructions
- Preheat oven to 400°F. Line a medium baking sheet with parchment paper.
- If asparagus are sandy, soak in cold water with salt for 5 minutes to remove hidden sand. Then give them a final rinse and dry them on a towel. Remove the lower wooden portion of the asparagus spears.
- Lay the asparagus and tomatoes on the baking sheet. In a small bowl, mix together olive oil, garlic, lemon juice, salt and pepper, pour evenly over the asparagus and tomatoes. Roast for 15 minutes, until asparagus are tender, yet crispy and tomatoes have softened. If asparagus spears are thick, add another 3-5 minutes.
- While the asparagus are roasting, toast the panko breadcrumbs for 2-3 minutes over medium heat in a fry pan. Once toasted remove and set aside.
- Crumb feta over asparagus and tomatoes and top with toasted breadcrumbs and dill. Serve with chicken, fish or meats. Enjoy!
