Every Helping
Sign in

Lunch recipe · from the recipe book

Lemon-Roasted Asparagus and Cherry Tomatoes with Feta

Tender-crisp roasted asparagus and blistered, jammy cherry tomatoes finished with bright lemon, salty feta and fresh dill.

Lemon-Roasted Asparagus and Cherry Tomatoes with Feta

Ingredients

  • 1 lb450 gAsparaguscut into 2-inch pieces
  • 2 cups300 gCherry tomatoes
  • ½ cup chopped80 gRed onioncut into thin wedges
  • 1½ tbsp20 gOlive oil
  • 2 cloves6 gGarlicthinly sliced
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1½ tsp3 gLemon zest
  • 1½ tbsp20 gLemon juice
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • ½ cup sprigs5 gFresh dillchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Trim and cut the asparagus, cut the red onion into wedges, slice the garlic, zest the lemon, crumble the feta and chop the dill while the oven heats.
  3. On the sheet pan, toss the asparagus, cherry tomatoes, red onion and garlic with the olive oil, salt and black pepper, then spread in a single layer.
  4. Roast for 15 to 20 minutes, until the asparagus is tender-crisp with browned tips and the tomatoes are blistered and starting to burst.
  5. Drizzle the hot vegetables with the lemon juice, sprinkle with the lemon zest and toss gently on the pan.
  6. Transfer to a serving dish, scatter the feta and dill over the top and serve warm.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book