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Roasted Asparagus with Marinated Tomato Salad

Roasted Asparagus with Marinated Tomato Salad

This salad is perfect for the end of Spring/Beginning of Summer. The combination of slightly charred asparagus and sweet, juicy tomatoes is really delicious and then top it off with Parmesan and fresh basil? Perfection!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, Italian
Servings 4

Ingredients
  

For the asparagus

  • 1 Bunch asparagus
  • 1 Tablespoon olive oil
  • kosher salt

For the tomatoes

  • 2 Cups assorted color cherry tomatoes halved
  • 1 Tablespoon shallot minced
  • 3 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • 1 Teaspoon Dijon mustard
  • ¼ Teaspoon kosher salt
  • Pinch of pepper

For serving

  • Fresh basil torn
  • Parmesan shaved

Instructions
 

  • Pre-heat oven to 425.
  • Snap the woody stalks off the bottoms of the asparagus. Lay the asparagus on an aluminum foil lined sheet pan in a single layer. Drizzle the asparagus with a tablespoon of olive oil and a pinch of salt and toss to coat. Roast the asparagus in the oven for 15 minutes, flipping halfway through.
  • While the asparagus is roasting, prepare the tomato salad. Cut the tomatoes in half and place them in a bowl. Add the salt, pepper and shallots to the bowl. In a different bowl, whisk together the olive oil, red wine vinegar and Dijon mustard. Add the dressing to the bowl with the tomatoes and toss to coat. Let the tomatoes sit in the dressing while the asparagus is roasting.
  • Arrange the roasted asparagus on a platter, spoon the tomatoes and any dressing at the bottom of the bowl over the asparagus. Top with shaved Parmesan, fresh torn basil and cracked pepper.
  • Enjoy!
Keyword asparagus, cherry tomatoes, roasted asparagus, spring recipes, Summer
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