Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Asparagus with Cherry Tomatoes and Garlic 3.1 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 19, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish. Ingredients 2 pounds pencil asparagus, ends trimmed 2 cups cherry tomatoes 12 cloves garlic, peeled and smashed ¼ cup extra-virgin olive oil 1 teaspoon coarse salt ½ teaspoon freshly ground black pepper ¼ cup freshly squeezed lemon juice Directions Preheat oven to 400 degrees. Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice. Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature. Rate it Print