Home Company Info Contact Product Locator My Account

Print-friendly recipe

Roasted Asparagus & Tomato with Almonds

Roasted Asparagus & Tomato with Almonds


  • 1 medium tomato or 3/4 cup halved grape tomatoes
  • 3/4 pound asparagus
  • 1 tablespoon lite mayonnaise
  • 2 tablespoons vinaigrette
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons sliced almonds


Preheat oven to 425°F.  If using a medium tomato, seed it and cut it into cubes.  Trim asparagus and slice into ½-inch pieces.  Combine tomato and asparagus in medium-sized baking dish.  In a small bowl, whisk together mayonnaise, vinaigrette, salt and pepper.  Toss this dressing with asparagus and tomato.  Sprinkle Parmesan and almonds on top, and roast 25 to 30 minutes, until asparagus is tender-crisp.

Nutritional Analysis

Per serving for 4 servings:

Calories 85
Fat 5g
Saturated 1.1g
Monounsaturated 2.2g
Polyunsaturated 1.4g
Carb 9g
Protein 4g
Cholesterol 3mg
Fiber 3g
Calcium 63mg
Magnesium 29mg
Sodium 309mg
Potassium 325mg
Vitamin E 3mg*
Gluten-free recipe? yes

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California