This Asparagus and Tomatoes recipe is a quick and easy side dish perfect for spring dinners! Tender roasted asparagus and cherry tomatoes in the oven or air fryer, topped with dairy-free mozzarella, fresh basil and balsamic glaze. Gluten-free, vegan, low carb and keto-friendly.
Roasted Asparagus and Tomatoes
Looking for an easy and tasty side dish for Easter or spring dinners? This Asparagus and Tomatoes recipe comes together quickly with tender asparagus and cherry tomatoes tossed with seasonings and dairy-free cheese. Roast them in the oven or air fryer then top with some fresh basil, chopped cashews or almonds and a drizzle of balsamic glaze.
This simple and healthy side is a delicious way to enjoy asparagus season and can be easily customized according to what you like and your dietary needs. Gluten-free, grain-free, dairy-free, vegan, low carb, keto with paleo and Whole30 options.
Ingredients you need:
- Fresh Asparagus: We use regular medium-sized stalks.
- Cherry tomatoes: Cut into halves.
- Avocado oil: Or olive oil.
- Salt: To taste. Use fine grain sea salt or kosher salt/
- Black pepper: To taste. We like to use freshly ground black pepper.
- Garlic powder: 1/2 teaspoon.
- Lemon: Freshly squeezed lemon works best.
- Dairy-Free Mozzarella: Grated. We like Violife or Treeline. You can also sub with regular if not vegan. Omit for paleo and Whole30.
- Dairy-Free Parmesan: Grated. We like Violife or Treeline. You can also sub with vegan if not vegan. Omit for paleo and Whole30.
- Roasted cashews: Or roasted sliced almonds. Roughly chopped.
- Balsamic glaze
- Fresh Chopped Basil: To garnish the vegetables.
How to make Asparagus and Tomatoes
- Preheat air fryer: If your air fryer requires preheating, preheat to 400F.
- Prepare the Asparagus: Meanwhile, snap off or trim off the woody ends of the asparagus and transfer to a large mixing bowl.
- Chop the tomatoes: Cut the cherry tomatoes into halves and add to the mixing bowl.
- Season Asparagus: Drizzle the asparagus and tomatoes with olive oil then season with salt, black pepper, garlic powder, lemon juice and parmesan. Use tongs to gently toss until well coated.
- Place Vegetables in the Air Fryer Basket: Working in batches as needed, add the asparagus in a row to one side of the air fryer basket and spread into a single layer, making sure there is no overlapping. Add the tomatoes to the other side of the air fryer basket in a row making sure there is no overlapping.
- Cook: Air fry for 4 minutes, then shake the basket (or rotate the pans in larger air fryers). Sprinkle the asparagus and tomatoes with mozzarella. Close the basket and air fry again for 3-5 more minutes or until the asparagus is tender and slightly crispy on the ends.
- Garnish and serve: Transfer the asparagus to a large plate or serving platter. Top the asparagus with the tomatoes and sprinkle with chopped nuts and fresh basil. Drizzle the balsamic glaze on top and serve.
Oven Instructions
- Preheat the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Prepare the asparagus and tomatoes: Meanwhile, snap off or trim off the woody ends of the asparagus and transfer to a large mixing bowl. Cut the cherry tomatoes into halves and add to the mixing bowl. Drizzle the asparagus and tomatoes with olive oil then season with salt, black pepper, garlic powder, lemon juice and parmesan. Use tongs to gently toss until well coated.
- Spread onto baking sheet: Place the asparagus in a row to one side of the baking sheet and spread into a single layer, making sure there is no overlapping. Add the tomatoes to the other side of the baking sheet in a row making sure there is no overlapping.
- Roast: Bake for 7 minutes. Sprinkle the asparagus and tomatoes with mozzarella. Bake again for 4-5 more minutes or until the asparagus is tender and slightly crispy on the ends.
- Garnish and serve: Transfer the asparagus to a large plate or serving platter. Top the asparagus with the tomatoes and sprinkle with chopped nuts and fresh basil. Drizzle the balsamic glaze on top and serve.
More asparagus recipes you will love:
This Asparagus and Tomatoes recipe is a quick and easy side dish perfect for spring dinners! Tender roasted asparagus and cherry tomatoes in the oven or air fryer, topped with dairy-free mozzarella, fresh basil and balsamic glaze. Gluten-free, vegan, low carb and keto-friendly.
- 1 bundle of medium to thick asparagus , about 1 - 1 1/2 lbs
- 1/2 cup cherry tomatoes
- 1 tablespoon olive oil or avocado oil
- Fine grain sea salt or kosher salt , to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1/2 cup grated dairy-free Parmesan , we like Violife or Treeline. You can also sub with regular if not vegan. Omit for paleo and Whole30.
- ¼ cup shredded dairy-free mozzarella , we like Violife or Treeline. You can also sub with regular if not vegan. Omit for paleo and Whole30.
- 2 teaspoons roasted cashews or roasted sliced almonds , roughly chopped
- Balsamic glaze for serving
- Fresh chopped basil for garnish
- If your air fryer requires preheating, preheat to 400F.
- Meanwhile, snap off or trim off the woody ends of the asparagus and transfer to a large mixing bowl.
- Cut the cherry tomatoes into halves and add to the mixing bowl.
- Drizzle the asparagus and tomatoes with olive oil then season with salt, black pepper, garlic powder, lemon juice and parmesan. Use tongs to gently toss until well coated.
- Working in batches as needed, add the asparagus in a row to one side of the air fryer basket and spread into a single layer, making sure there is no overlapping. Add the tomatoes to the other side of the air fryer basket in a row making sure there is no overlapping.
- Air fry for 4 minutes, then shake the basket (or rotate the pans in larger air fryers). Sprinkle the asparagus and tomatoes with mozzarella. Close the basket and air fry again for 3-5 more minutes or until the asparagus is tender and slightly crispy on the ends.
- Transfer the asparagus to a large plate or serving platter. Top the asparagus with the tomatoes and sprinkle with chopped nuts and fresh basil. Drizzle the balsamic glaze on top and serve.
Preheat the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Prepare the asparagus and tomatoes: Meanwhile, snap off or trim off the woody ends of the asparagus and transfer to a large mixing bowl. Cut the cherry tomatoes into halves and add to the mixing bowl. Drizzle the asparagus and tomatoes with olive oil then season with salt, black pepper, garlic powder, lemon juice and parmesan. Use tongs to gently toss until well coated.
Spread onto baking sheet: Place the asparagus in a row to one side of the baking sheet and spread into a single layer, making sure there is no overlapping. Add the tomatoes to the other side of the baking sheet in a row making sure there is no overlapping.
Roast: Bake for 7 minutes. Sprinkle the asparagus and tomatoes with mozzarella. Bake again for 4-5 more minutes or until the asparagus is tender and slightly crispy on the ends.
Garnish and serve: Transfer the asparagus to a large plate or serving platter. Top the asparagus with the tomatoes and sprinkle with chopped nuts and fresh basil. Drizzle the balsamic glaze on top and serve.
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