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Asparagus with Tomatoes


"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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12 m servings 63 cals
Original recipe yields 4 servings


  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 34
  1. 61 Ratings

Most helpful positive review

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 ver...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ver...

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 a...

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

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!

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)...

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 i...

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.

Will make this again - it went very well with the baked king fish I made for dinner tonight! Thanks!

I used sun dried tomato because my guy doesn't like fresh tomato. Also used fresh basil - it was really good!