parmesan roasted asparagus with cherry tomatoes and mushrooms

Whether raw, baked, steamed or fried, asparagus is extremely versatile and a delight to the senses. In this recipe, it is roasted with tomatoes and mushrooms to create a yummy mix of naturally sweet and earthy flavours. A sprinkle of parmesan is the perfect finishing touch!

what you need

2 bunches fresh organic asparagus, woody ends cut off and discarded, cut remaining stalk in half
½ cup organic cherry tomatoes (approx 8 – 10), halved
½ cup organic mushrooms, halved
½ cup organic parmesan cheese, grated
2 tbs grass fed butter, melted
sea salt and cracked pepper to taste

what to do

Preheat oven to 200 °C. Line a baking tray with parchment paper.

Use your hands to toss asparagus spears with melted butter. Layer onto the baking tray. Sprinkle with cherry toms and mushrooms and season well.

Roast for 10 – 12 minutes or until tender.

Sprinkle on parmesan cheese then return to oven for a further 2 – 3 minutes.

Serve immediately.


A great side dish for your next dinner party or bbq.

For a more substantial meal, after taking the asparagus out of the oven mix it immediately into some freshly cooked bean pasta. Sprinkle with chopped parsley or a dollop of fresh basil and hemp seed pesto to finish.

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