Hello beautiful humans. The evenings have a bit more sunshine and the flowers are starting to righteously bloom. Summer is just around the corner! Midwest summers are muggy humid or violently storming. With the shift in the seasons, also comes a transition to my cooking. Now, my weekly menus are full of easy and light entrees. I also like to incorporate bountiful summer produce into my salads, snacks, and sides. Asparagus with Cherry Tomatoes and Sprinkled Parmesan Romano is a side dish begging to the be the star of your dinner table. Light herby and sweet, this dish takes less than 5 minutes to prepare. Not only is it tasty, but also a beautiful addition to take straight from oven to table. Hope you enjoy!
Asparagus Adventures
Asparagus is a vegetable that I found to adore in late twenties to early thirties, however that was not always the case. When I had graduated high school, my aunt took me to Germany. We visited Schwetzingen, a town that is renown for its Asparagus celebration. We toured the local gardens and enjoyed some beer. I could kick myself now as an adult for not taking the opportunity to try my first asparagus dish there. At the time, I wasn’t as inclined to try new or different foods. To this day I will refer to it as “spargel” as I think of fond memories of that trip. Moral of the story-done let those culinary opportunities pass you by. Try the local food whether it is the next state over or across the ocean. You will want to seize the chance to try this side dish. Also, note to self to book a trip back to Schwetzingen sometime so I can enjoy more spargel.
Prep Notes
This side dish is fairly straight forward but I do have a few tips and tricks and tricks to share.
First, I enjoy making this in a casserole dish or a lasagna pan over a sheet pan. The olive oil and asparagus do sometimes make a liquid that can run off the sides. The best kind of dishes are those beautiful deep casserole dishes that you can take from the oven straight to the table. I’ve linked one here that is close the one I have been using for the past decade. If you are attempting this, please remember to use a trivet. I have also cooked this in a small pyrex and brought and packed it away for my lunch the next day.
Next, do not forget to use aluminum foil or place an oven proof lid on your dish. This step will help prevent you from over cooking your asparagus. I have made far too many dishes where the asparagus was no longer green and a little too crispy. Foil is your friend.
Finally, I always cut the stems off of the asparagus. It helps it fit in your dish better. I also like slice the cherry tomatoes in half so the sweet juices run over while cooking. Additionally, it keeps one from becoming a boiling hot surprise when you go to eat it. They also add some contrast presentation when you nestle them throughout the lined up asparagus stalks.
The Wrap
Simply beautiful like you, I hope this side dish inspires your summer dinner table. It works well with
If you’re looking for an additional side check out my Air Fried Brussel Sprouts.
As always this recipe was made with love from my kitchen to yours!
-J.Marie
Asparagus with Cherry Tomatoes and Sprinkled Parmesan Romano
Ingredients
- 16 stalks asapraugs ends trimmed
- 1 tbsp olive oil
- 1/4 tbsp vegetable medley seasoning
- 1/4 tbsp lemon pepper seasoning
- 1/4 cup pamesean romano
Instructions
- Preheat oven to 375 degrees F.
- Place asparagus in an oven safe dish.
- Drizzle with olive oil. Sprinkle vegetable medley and lemon pepper seasoning over asparagus.
- Nestle halved cherry tomatoes amongst the asparagus
- Sprinkle cheese over top.
- Add foil to top and bake for 15 minutes. The remaining 10 minutes remove the foil.
- Using oven mist take out and place on trivet or on an heat safe surface. Serve and enjoy!
