Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes

Name: Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes
Total time: 35 min
Yield: Serves 6 (serving size: 2/3 cup)
Ingredients: 2 pounds medium-thick asparagus, trimmed and cut diagonally into thirds; 2 tablespoons olive oil, divided; 10 ounces small ripe cherry tomatoes, divided; ¾ cup walnut halves, toasted, coarsely chopped, and divided; 3 tablespoons water; 1 anchovy fillet, finely chopped; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

3 Ratings
3 Reviews

Serve with grilled flank steak or chicken breasts, and you'll have a fantastic weeknight dinner. Use asparagus that are medium-thick for this recipe--not pencil-thin spears. If you'd like to try this with a raw tomato sauce (especially when the fruits are at peak sweetness), just decrease water to 1 tablespoon and process all sauce ingredients together. For a less expensive and equally savory alternative to Parmigiano-Reggiano cheese, try sheep's milk pecorino Romano.

By Rozanne Gold

Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey

Recipe Summary

total:

35 mins

Yield:

Serves 6 (serving size: 2/3 cup)

Nutrition Info

Ingredients

2 pounds medium-thick asparagus, trimmed and cut diagonally into thirds
2 tablespoons olive oil, divided
10 ounces small ripe cherry tomatoes, divided
¾ cup walnut halves, toasted, coarsely chopped, and divided
3 tablespoons water
1 anchovy fillet, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Directions

Step 1
Preheat oven to 400°F.

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Step 2
Place asparagus on a baking sheet; toss with 1 1/2 teaspoons oil. Roast at 400°F for 12 to 15 minutes or until crisp-tender, stirring twice. Remove from oven; cool on pan 10 minutes. Transfer to a bowl. Cut 1 cup of tomatoes in half lengthwise (through the stem end), and place in bowl with asparagus and 2/3 cup walnuts; toss gently to combine.
Step 3
Place remaining tomatoes in a small saucepan with 3 tablespoons water, anchovy, and remaining 1 1/2 tablespoons oil. Cover and bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer 12 minutes or until tomatoes burst. Remove pan from heat; cool slightly (about 5 minutes). Transfer tomato mixture to a food processor or blender; add salt, pepper, and remaining walnuts. Process until smooth. Pour over asparagus mixture, and toss to coat. Let stand at room temperature 15 to 30 minutes for flavors to mingle. Arrange on a serving platter; sprinkle evenly with cheese.

Nutrition Facts

Per Serving:

189 calories; fat 14.8g; saturated fat 2.6g; mono fat 5g; poly fat 6.5g; protein 8g; carbohydrates 10g; fiber 5g; cholesterol 5mg; iron 4mg; sodium 221mg; calcium 138mg.

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daneanp

11/13/2016

Always nice to try something new with asparagus but we didn't really care for this sauce and wish we had served it hot vs. room temp. Probably won't make again but if I did, I'd use pine nuts instead of walnuts.

heather048

09/05/2016

This recipe was amazing. We changed it up a little bit by just adding brussell sprouts, grilled chicken and more salt. I wasn't expecting it to be this good

carolfitz

08/24/2016

Made to recipe. Considered separately, everything was fine. I'm not sure how to describe it, but the salad was too "awkward" to eat, everything was completely separate from the rest. Half-globes of tomato, cylinders of asparagus, chunks of nuts -- as if we threw together leftovers.

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