Best Pan Roasted Asparagus With Cherry Tomatoes And Black Olives Recipes

GARLIC ROASTED ASPARAGUS AND CHERRY TOMATOES

Garlic Roasted Asparagus and Cherry Tomatoes image

Make and share this Garlic Roasted Asparagus and Cherry Tomatoes recipe from Food.com.

Provided by Joanne

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh asparagus, washed and patted dry (tough ends removed)
1/4 cup olive oil
6 garlic cloves, finely chopped
2 cups cherry tomatoes, washed and patted dry
salt & freshly ground black pepper

Steps:

In large bowl combine the asparagus, olive oil, garlic and salt and pepper. Toss to combine.
Arrange the asparagus in a single layer on a baking sheet. Lay the cherry tomatoes over the asparagus in the center for a nice presentation.
Preheat oven to 400 degrees. Roast for about 20 to 25 minutes.
Enjoy!

Nutrition Facts : Calories 185, Fat 13.9, SaturatedFat 2, Sodium 9.3, Carbohydrate 13.2, Fiber 5.8, Sugar 6.3, Protein 6

TUSCAN-STYLE ROASTED ASPARAGUS

Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS AND TOMATOES

Roasted Asparagus and Tomatoes image

I found this recipe in an old magazine that was just laying around on my coffee table and it looked good so I decided to make it for Easter. What an absolutely awesome dish! Even the asparagus haters loved it. This recipe can be prepared ahead of time and reheated or served at room temperature. It is excellent served with roast lamb.

Provided by Irmgard

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon brown sugar
2 cups grape tomatoes or 2 cups cherry tomatoes
2 bunches asparagus

Steps:

Preheat the oven to 300 degrees F.
Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
Cut the tomatoes in half and toss to combine with the olive oil mixture.
Spread the tomatoes in a roasting pan and place in the oven.
Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.

Nutrition Facts : Calories 90.7, Fat 5, SaturatedFat 0.7, Sodium 220.2, Carbohydrate 9.9, Fiber 3.9, Sugar 4.4, Protein 4.4

SALMON WITH ASPARAGUS AND CHERRY TOMATOES

Salmon With Asparagus and Cherry Tomatoes image

This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.

Provided by bons2759

Categories Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb salmon fillet (skinless)
2 cups asparagus, cut into 1 inch pieces (about 8 spears)
2 cups cherry tomatoes, cut into quarters (about 10)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste

Steps:

Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
Rinse the Salmon fillet in cold water and pat dry with paper towel.
Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.