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Roasted Asparagus with Tomatoes

Roasted Asparagus with Tomatoes

Something happened this weekend. Or maybe it was the marked uptick in temperature levels that appears to be signalling that spring is truly, genuinely, lastly here.

And the signals that spring is here? The winter season turned out to be longer and darker than anyone anticipated (both literally and figuratively), and spring seems to carry with it a general sensation of hope and joy.

I like spring– the sunshine, heat and gardening weather condition.

Let’s hope this year that my visions take a firmer hold than the last two years. Seriously.

Spring also indicates that veggies and herbs will remain in season here in New England once again. And today? It’s asparagus time. I enjoy asparagus– how about you?

This nutrient-packed vegetable is filled with anti-oxidants, fiber, Vitamin C and so much more, according to Consuming Well (enjoy that magazine).

This weekend, this toss together asparagus meal became a new household favorite.

For this dish, you want the fattest spears of asparagus you can discover. You also want sweet red and yellow grape-sized tomatoes.

While this meal is unquestionably simple, there’s something unique about how the tastes mingle.


  • 1 bunch asparagus, ends trimmed
  • 1/2 cup yellow sungold tomatoes, grape tomatoes, halved
  • 1/2 cup red grape tomatoes, cut in half
  • 1 tablespoon additional virgin olive oil
  • Salt and pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. Spread the asparagus in a single layer on a nonstick baking sheet. Sprinkle with halved tomatoes. Drizzle with olive oil. Season liberally with salt and pepper– seriously, the asparagus requirement to be seasoned well prior to roasting to really highlight the flavors.
  3. Roast for 15-20 minutes, up until the asparagus hurts. Serve hot from the oven.


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