Pesto Glazed Asparagus with Cherry Tomatoes
Elevate your side dish game with this vibrant and flavorful Pesto Glazed Asparagus with Cherry Tomatoes! Perfectly roasted asparagus spears and blistered cherry tomatoes are tossed with a luscious basil pesto glaze, creating a dish that bursts with fresh, herby goodness. Finished with optional toasted pine nuts and grated Parmesan, this recipe balances rich, nutty flavors with bright, tangy notes. Ready in just 25 minutes, it’s ideal for busy weeknight meals or impressing guests at dinner parties. Serve this crowd-pleasing dish alongside grilled meats, hearty pasta, or a slice of crusty bread for a pairing that feels both elegant and effortless. Perfect as a healthy vegetarian side or an eye-catching addition to your spring and summer table!
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Recipe Information
Ingredients
- 1 pound asparagus spears
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons prepared basil pesto
- 2 tablespoons pine nuts (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Rinse the asparagus spears and trim the woody ends by snapping or cutting off the bottom 1–2 inches of each spear.
Place the asparagus spears on the prepared baking sheet, spreading them out in a single layer.
Rinse the cherry tomatoes and scatter them evenly among the asparagus spears.
Drizzle the olive oil over the asparagus and tomatoes, then sprinkle with salt and black pepper. Toss gently to coat everything evenly.
Roast in the preheated oven for 12–15 minutes, or until the asparagus is tender but still crisp, and the cherry tomatoes are starting to blister and release their juices.
While the vegetables are roasting, stir or whisk the basil pesto to ensure it's smooth and ready for glazing.
Remove the baking sheet from the oven and drizzle the pesto evenly over the roasted asparagus and tomatoes while they are still warm. Use a pair of tongs or a spatula to gently toss the vegetables until they are well-coated in the pesto.
Transfer the pesto-glazed asparagus and cherry tomatoes to a serving platter. If desired, sprinkle with toasted pine nuts and grated Parmesan cheese for added flavor and texture.
Serve immediately as a delicious side dish alongside grilled meats, pasta, or crusty bread.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
