This recipe takes advantage of two of Spring’s harvest vegetables – asparagus and greenhouse cherry tomatoes. The flavour combination is delicious and the complimenting colours make this a beautiful side dish that will brighten up any meal. Best yet – it only takes minutes to prepare and cook.  You can serve it hot or let it cool and serve as a salad – enjoy!



  • Asparagus
  • Cherry Tomatoes
  • Olive Oil
  • Salt & Pepper
  • Lemon juice
  • Dill


  1. Preheat oven to 425F (220C) and line a baking sheet with parchment paper.
  2. Snap off the woody ends of your asparagus.
  3. Rinse tomatoes and asparagus under cold, running water then pat dry.
  4. Place asparagus and cherry tomatoes on the baking sheet and drizzle with olive oil.
  5. Squeeze some lemon juice on the vegetables.
  6. Season with salt & freshly ground pepper and chopped fresh dill (or dried).
  7. Roast in preheated oven for 10-15 minutes. Cook time will vary based on the thickness of your asparagus spears.

Chef’s notes:


  • I love serving this recipe with baked salmon – the flavour combination is excellent and the cooking time is usually the same so it makes a no-fuss meal.
  • Why not change up the flavours by using a high quality citrus infused olive oil with a dash of balsamic vinegar? With this variation I’d skip the dill and sprinkle with grated parmesan cheese as soon as it comes out of the oven.



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