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Baked Feta and Tomatoes with Asparagus is exactly the dreamy recipe you want on your table ASAP! It’s stress-free with 5 minutes of prep time. You’ll love the creamy feta with roasted tomatoes and asparagus, and hints of garlic. This simple Keto-Friendly dish can be used as a dip or with pasta. Kid-friendly and absolutely delicious!
Warmer weather is here, and I can’t think of a better way to welcome it than with baked feta and tomatoes with asparagus! You guys are going to want to get on this recipe. ASAP. Do not wait another second!
A variation of roasted feta and tomatoes hit the internet (particularly TikTok) by storm last year. Although I loved the trend, I wanted to make my own version. I knew asparagus would be the perfect component!
Asparagus is one of these foods that I love to eat in abundance during the spring. As a nutritionist, I know the importance of enjoying asparagus in season. It’s loaded with nutrients like fiber, vitamin E, vitamin K, folate, and so much more!
Reasons you will love this recipe
- Baked feta is salty, creamy, and works together with tomatoes in the most amazing way.
- When tomatoes are roasted in the oven, they add an element of tang and sweetness that makes for an elevated tomato sauce.
- Hints of garlic flavor every part of this dish!
- Roasted asparagus is crispy and makes a delicious addition to the creamy tomatoes as a spring component.
- Fresh basil ties it altogether for an amazing garden-fresh dish!
- Less than 10 minutes is all you need to throw it together
How to make Baked Feta with Tomatoes and Asparagus
Here are the simple ingredients you will need for this recipe!
- Cherry tomatoes
- Asparagus
- Block of feta cheese
- Garlic
- Olive oil or avocado oil
- Dried basil and oregano
- Fresh basil
That’s it! To make this simple recipe, I used a large 9×13 casserole dish. Preheat the oven to 400 degrees F. Lightly grease the dish. Place the feta cheese in the middle, and surround with cherry tomatoes, and cut asparagus. Drizzle with oil, and sprinkle with dried basil, oregano, and a pinch of sea salt. Transfer to the oven!
Serving
There are a few different ways to enjoy this dish! After we pull it out of the oven, use a spoon or fork to mash the melted feta and let it mix with the burst tomatoes and asparagus. Top with fresh basil.
From here, you can serve over pasta or any pasta replacement. I loved mine with Trader Joe’s Cauliflower Gnocchi. Zucchini noodles or spaghetti squash also work perfectly!
Another option is to enjoy this as a dip with slices of a crusty baguette, or with crackers.
Baked Feta and Tomatoes with Asparagus
Ingredients
- 16 oz cherry tomatoes
- 10 oz asparagus stalks
- 1 8 oz block of feta cheese
- 4 cloves garlic, (minced)
- 1/4 cup olive oil or avocado oil
- 1 tsp dried oregano
- 1 tsp dried basil
- pinch of sea salt, (optional)
- 1/3 cup chopped fresh basil
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a large 9×13 casserole dish.
- Toss the tomatoes in the casserole dish. Trim an inch off of each asparagus stalk. Cut the asparagus into 1-2 inch pieces, toss in with the tomatoes.
- Arrange a small space in the middle of the casserole dish for the feta. Drizzle the oil over the tomatoes, asparagus, and feta. Add garlic, and toss so it's well coated. Sprinkle with oregano and basil. You can also sprinkle a little sea salt on the tomatoes and asparagus, but I find that the feta adds enough salt to the dish. Transfer to the oven.
- Bake for 35 minutes, or until feta is golden and tomatoes are bursting (or have popped). If the asparagus is extra thin, you can wait to add those to the dish until at about the 15 minute mark.
- Remove from oven. Sprinkle with fresh basil and mash the feta with a spoon. Stir it altogether and serve as a pasta sauce or as a dip! See above under the "serving" section of the blog post.
I love this recipe! Thanks for the quick response Amy! I have even added fresh green beans and once added some some cooked salad shrimp at the end. This is delicious! I always toss it with whole grain rotini (add a little pasta water at the end!) and tons of fresh basil.
Been a fan for years! You are the person that finally got me to take the IP out of the box! I have shared your recipes with so many people in my personal life, as well as recommended to people on WW. You are a rock star!
Thank you so much!! Love this!
I just don’t see when to add the garlic. I assume it gets tossed with the tomatoes and asparagus prior to cooking?
I just updated it! Toss with the tomatoes, asparagus, and olive oil.
AH-MAAAAZING!!! Such a tasty topping on our pasta and because of its richness, a little goes a long way!