great recipe and pretty too! I used 3/4 C canned chopped tomatoes, parboiled asparagus for a couple min. In 9x13 pan arranged asparagus and put tomato mixture across middle. 10 min, at 400. Come summer I will use fresh tomatoes and herbs and not warm it in oven. Great with trout almondine and brown rice.
Hi Derf, I loved this, I had to change oregano to basil because I am alergic, but it didn't affect the recipe at all. We loved and i will be making it again. Its a keeper. Thanks for posting.
Really good and very different from anything I've had in the past. Was making Scoozi's Pollo Al Limone (Scoozi's Pollo Al Limone) and needed a side veggie. This paired VERY well without stealing the show. The flavors were nice...I love tomatoes and asparagus. Next time I may add a bit of garlic into the process. I roasted the asparagus in the oven first after spraying them with a garlic/EVOO spray rather than steam. Would do this again as well. Delicious and highly recommended. Will make again.
This was the recipe I chose for my first time of making asparagus. (I wasn't even sure what "scales" were till I bought some.) I used the ingredients as listed, though I didn't measure, I just threw in amounts that looked right to me. The results were wonderful, no leftovers, we all ate seconds. Now I have a new vegetable dish; wow. Thanks!
Thanks for a fun way to eat asparagus! I used basil in addition to the oregano and thyme. It was great.
This is a really delicious dish. Perfect for dressing up vegetables.
Yummy recipe. I didn't boil the asparagus first. I drizzled a tbsp. of olive oil over it, sprinkled some salt and pepper, covered it and roasted it in the oven for about 10 min. Then, I took it out and added the tomato-onion-herb mix and returned it to the oven for another 5 minutes. I think next time I may reduce the 5 minutes to 2-3 minutes to avoid soggy tomatoes. Enjoyed by all here anyways!