Roasted asparagus with tomato and ricotta
Indulge in a delicious and healthy side dish with this Roasted Asparagus with Tomato and Ricotta recipe. Fresh asparagus spears are perfectly roasted alongside juicy cherry tomatoes, briny olives, and aromatic garlic. Drizzled with olive oil and vinegar, then topped with creamy ricotta cheese and a sprinkle of dried oregano, this dish is a delightful blend of flavors and textures. Perfect for a quick weeknight dinner or a sophisticated addition to your dinner party menu!
- 01 May 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Roasted asparagus with tomato and ricotta is a delightful and healthy dish that combines fresh vegetables, savory olives, and creamy ricotta cheese. The contrasting flavors of the roasted asparagus and sweet cherry tomatoes, paired with the richness of ricotta, make this recipe a crowd-pleaser. It's perfect as a side dish or even as a light main course for any meal.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the asparagus thoroughly and trim the tough ends.
- Cut the cherry tomatoes in half.
- If the olives have pits, remove them and cut the olives in half or slice them.
- On a large baking sheet or roasting pan, spread out the asparagus, cherry tomatoes, and olives in a single layer.
- Sprinkle the minced garlic over the vegetables.
- Drizzle 2 tablespoons of olive oil over the mixture. Toss everything gently to ensure the vegetables are well coated with the oil and garlic.
- Add salt and pepper to taste.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the asparagus is tender and slightly charred, and the tomatoes are soft and blistered.
- In a small mixing bowl, whisk together 1 tablespoon of vinegar and 1/3 cup of dried oregano.
- Once the vegetables are done roasting, remove them from the oven.
- Arrange the roasted vegetables on a serving platter.
- Dollop the ricotta cheese evenly over the top.
- Drizzle the oregano and vinegar mixture over the entire dish.
- Serve your Roasted Asparagus with Tomato and Ricotta hot. This dish can be enjoyed as a side or as a light main, accompanied by some crusty bread or a fresh salad.
Tips:
- Choose fresh asparagus: Opt for firm, bright green asparagus stalks with closed tips for the best texture and flavor.
- Evenly coat with olive oil: Ensure that the asparagus and tomatoes are evenly coated with olive oil before roasting to achieve a perfect roast.
- Roast at high temperature: Roast the vegetables at a higher temperature, around 425°F (220°C), to get a nice caramelization without overcooking them.
- Add garlic towards the end: Add the minced garlic halfway through the roasting process to prevent it from burning and becoming bitter.
- Serve immediately: Serve the roasted asparagus and tomatoes immediately after taking them out of the oven for the best taste and texture.
This roasted asparagus with tomato and ricotta recipe is a simple yet flavorful dish that can be whipped up quickly. The combination of roasted vegetables and creamy ricotta cheese creates a delicious harmony of tastes and textures. Serve it warm out of the oven, and watch your guests enjoy this delectable and nutritious meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 10g | 26% |
| Sugar 6g | 6% |
| Fat | |
| Fat 12g | 14% |
| Saturated 3.07g | 10% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 44mg | 8% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 2.68mg | 17% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 20mg | 22% |
| Vitamin E 4.88mg | 33% |
| Vitamin K 150ug | 128% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 10mg | 88% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 710mg | 21% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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