Roasted Tomatoes and Asparagus with Parmesan Cheese and Almonds


I could eat this for dinner.

All by myself.

roasted tomatoes and asparagus with Parm cheese and almonds

 And I have.

roasted asparagus

Add roasted tomatoes to ANYTHING and I’ll probably eat it.  Wait … I WILL eat it.  But today I decided to share ….. with you.

You can certainly eat this Roasted Asparagus as a side dish with some Grilled Chicken or some burgers or Salmon and it would go perfectly with it.  The thing about asparagus is it’s so light as a side dish.  It hardly takes up any room in your belly.  I think I could eat the whole bunch myself.

But what I also like to do now for the summer on Friday nights is make a few appetizers for dinner.  Our Friday night pizza night has moved to Thursdays and on Fridays I just grab whatever is left over in the fridge and pantry and make a buffet.

I made this just last weekend and paired it with 2 other appetizers.  My Panzanella Bread Salad 

panzanellaand Caprese Salad with Fried Eggplant.

caprese salad with eggplant

If you’re having friends over you could add a tray of sliced cold cuts with some cheese and olives and you’ve got enough to feed yourself and hubby and a few close friends.

Find a nice wine to go with it and let everyone pick and choose.  All of these can sit out at room temperature so there’s no final mad rush at the end to make sure all the temps are right.  This is an easy peasy way to socialize yet have a relaxed night with your friends and family.



Did you know that all fruits and veggies have what’s called a “respiration rate”?  That’s when oxygen breaks down the starches and sugars in the food.   And then the food spoils or goes bad.  The respiration rate of asparagus is THREE times higher than lettuce and tomatoes and FIVE times higher than onions and potatoes.  You can slow this a little bit by wrapping the ends of the asparagus in a damp paper towel and refrigerating it.  You may also want to consume the asparagus with 48 hours of purchasing it.

Roasted Tomatoes and Asparagus with Parm Cheese and Almonds

Cook Time: 10 minutes

Total Time: 10 minutes

Serving Size: 4 servings (or if you are me it's 1 serving! )

Roasted Tomatoes and Asparagus with Parm Cheese and Almonds

An AMAZING Gluten Free recipe that can be made as an appetizer or as a Vegetarian meal. Done in 10 minutes! Can be eaten hot, warm or room temperature


1 bunch fresh asparagus, trimmed
1 pint grape tomatoes, halved
3 tablespoons slivered almonds
2-3 tablespoons olive oil
2 garlic cloves, minced
1/2 - 1 teaspoon kosher sea salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese


  1. Preheat oven to 400°
  2. Place the asparagus, tomatoes and nuts on a foil-lined 15x10x1-in. baking pan or Silpat
  3. Mix 2 tablespoons oil, garlic, salt and pepper and drizzle it over the asparagus and toss to coat
  4. Sprinkle the cheese on top
  5. Bake 8-10 minutes or just until asparagus is tender


All nutrition information is approximate: Calories 149; Fat 12 gr; Cholesterol 6.6 mg; Sodium 488 mg; Carbs 6.5 gr; Fiber 2.1 gr; Sugar .8 gr; Protein 5.7 gr

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂



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