Asparagus and Roasted Tomatoes with Citrus Recipe

Name: Asparagus and Roasted Tomatoes with Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches asparagus 2 pounds; 1 pint cherry tomatoes; 1/2 teaspoon salt or to taste; 1 tablespoon vegetable oil; 1 x black pepper freshly ground to taste; 1 1/2 tablespoons lemon juice freshly squeezed; 1 1/2 tablespoons orange juice freshly squeezed; 1 1/2 tablespoons honey; 3/4 teaspoon dijon mustard; 3/4 teaspoon dijon mustard; 4 cups baby spinach tough stems removed, lightly packed; 2 1/2 tablespoons dill weed finely chopped

Servings: persons

2 bunches asparagus 2 pounds
1 pint cherry tomatoes
1/2 teaspoon salt or to taste
1 tablespoon vegetable oil
1 x black pepper freshly ground to taste
1 1/2 tablespoons lemon juice freshly squeezed
1 1/2 tablespoons orange juice freshly squeezed
1 1/2 tablespoons honey
3/4 teaspoon dijon mustard
3/4 teaspoon dijon mustard
4 cups baby spinach tough stems removed, lightly packed
2 1/2 tablespoons dill weed finely chopped

1
Preheat oven to 450F.
2
Put asparagus in a large bowl.
3
Add cherry tomatoes, oil, salt and black pepper to taste gently toss to coat.
4
Spread in a rimmed baking sheet evenly, arrange the tomatoes between and on top of the asparagus.
5
Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, 10 to 12 minutes.
6
Set aside once ready to serve.
7
Whisk lemon juice, orange juice, honey, mustard and 1/4 teaspoon salt in a medium bowl until mixed well.
8
Reserve half of the dressing in a small bowl.
9
Add baby spinach to the medium bowl, toss to coat.
10
Spread the spinach on a platter.
11
Arrange the roasted asparagus on the spinach and then place the tomatoes on top or at the edges.
12
Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill.
13
Let it cool, serve at room temperature.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bunches asparagus 2 pounds, 1 pint cherry tomatoes, 1/2 teaspoon salt or to taste, 1 tablespoon vegetable oil, and more.

Yes, Asparagus and Roasted Tomatoes with Citrus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Roasted Tomatoes with Citrus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions