Asparagus with Tomatoes Recipe -
Asparagus with Tomatoes Recipe
  • READY IN 12 mins

Asparagus with Tomatoes

Recipe by  

"This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    7 mins

    12 mins


  1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
  2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2008

This recipe was great. Easy, healthy and delicious. I used cherry tomatoes and added a splash of white balsamic vinegar. YUM. My mother in law makes the same thing with green beans, also very good. I will make this again soon! Thanks.

Most Helpful Critical Review
Mar 28, 2012

Disappointing. Not flavorful enough. Tomatoes did not help. I do not know why this had so many good reviews.

Dec 12, 2006

This was the first year I had to cook for a large family gathering. It was Thanksgiving this year. I did both asparagus and green beans. I brought the green beans to my aunt's house for dinner and everyone was asking who made them. They loved them!!! I made the asparagus a few days later at home for my boyfriend and I only because it's so much more expensive. It was great with both vegetables! I did add extra tomato and garlic to the recipe just because I wanted to make a more dramatic flavor, but I loved loved loved this dish! Yum!

Nov 23, 2008

this is an excellent, healthy recipe. I used lemon pepper to flavor instead of salt.

Apr 15, 2010

This was excellent! I roasted the asparagus at 450 for 14 minutes rather than blanch it. I tripled the garlic and increased the tomatoes to about 4 large tomatoes. DEELISH!

Apr 26, 2010

Some of my tips: 1) Chopping asparagus into thirds will make them a more manageable length when eating. 2) Check for and discard pieces of asparagus (especially the pieces closest to the ground) that are woody... they won't be be pleasant to chew later. 3) Put the thicker pieces into water right from the start. Add the asparagus tops to the water later, because they need shorter cooking time. All in all, this is a simple and great recipe for one of the best vegetables in existence: Asparagus!

Jun 10, 2008

This is a great recipe! I used fresh green beans instead and fresh garlic and a bit of onion powder and dry parsley flakes. I finally found a good side dish that is not fattening.

Feb 27, 2013

I intended to make these on another night, but Hubs nixed the idea because he didn't think he'd like this so I went with something else. But that didn't work tonight, and I'm glad I went with it anyway. Turns out we both enjoyed this! I did change the cooking method, however, cooking the tomatoes separately, then using them to top the asparagus, which I blanched for two minutes then shocked in ice water. I liked this method, which preserved the integrity and color of both the tomatoes and the asparagus.


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  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 5 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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