This is the main content.
Roasted Asparagus with Tomatoes
Recipes
Roasted Asparagus with Tomatoes
4 servings
25 minutes total

Ingredients

  • 1 ½ lb fresh asparagus spears
  • 3 tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • ⅓ cup roasted, salted pistachios
  • 1 lemon, for zest/juice
  • 1 cup grape tomatoes

Steps

    1. Preheat oven to 425°F. Cut tough root ends from asparagus, then coat with 2 tablespoons oil and season with salt; place on baking sheet in single layer.
    2. Bake asparagus 8 minutes. Chop pistachios. Zest lemon (1 teaspoon), then juice (2 tablespoons).
    3. Top asparagus with tomatoes, zest, juice, and pistachios, and drizzle with remaining 1 tablespoon oil; bake 3–4 more minutes until asparagus is tender. Toss with pan drippings; serve.

Amount per ¼ recipe serving: Calories 190, Total Fat 15g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 210mg, Total Carb 11g, Fiber 5g, Sugars 4g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%