Real Recipes From Real Home Cooks ®

roasted asparagus with tomatoes and gorgonzola

(3 ratings)
Blue Ribbon Recipe by
marjorie koslow
north wales, PA

This recipe came from a friend who, after eating it in a restaurant in Key West, described this dish to me. From the description, I created this recipe, and it works. My friend said it tasted identical to the restaurant version. NOTE: Adjust the amounts to the number you are serving. Usually 4-5 stalks of asparagus per person.

Blue Ribbon Recipe

Love asparagus and feeling adventurous? Give this roasted asparagus recipe a try. Gorgonzola cheese tastes similar to blue cheese. The tomatoes are sweet and that's a nice contrast to the tangy cheese. Roasted perfectly, the asparagus is tender with a slight crunch. It's very easy to prepare and would be delicious alongside steak or chicken.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 10 Min
method Broil

Ingredients For roasted asparagus with tomatoes and gorgonzola

  • 3 lb
    asparagus, fresh
  • 1/2-3/4 pt
    grape or cherry tomatoes
  • 1/2 c
    crumbled Gorgonzola cheese cheese
  • 3-4 Tbsp
    olive oil, light, enough to cover all asparagus
  • salt, pepper, and Mortons Seasoning, to taste, sprinkled on all asparagus

How To Make roasted asparagus with tomatoes and gorgonzola

Test Kitchen Tips
Our oven does not have a temp for broil - just high and low. We broiled the asparagus on the top rack on high.
  • Cleaned asparagus and cut tomatoes on a baking sheet with seasonings and oil.
    Heat oven to broil (500 degrees). Clean the asparagus, removing the woody bottom portion. Spread flat on a jelly-roll baking sheet. Shake olive oil evenly on all the asparagus. Season to taste with salt, pepper, and seasoning. (I use Morton's.) Have the tomatoes halved, and place them on the same baking sheet, in a separate area from the asparagus. Season them with olive oil and seasonings as well.
  • Broiling the asparagus and tomatoes.
    Place under broiler for 3 minutes. Turn asparagus. Broil another 2-3 minutes until tender and crisp.
  • Sprinkling gorgonzola cheese over the asparagus and tomatoes.
    Remove from oven. Place asparagus, topped with tomatoes on an oven-proof serving dish. Sprinkle heavily with the Gorgonzola cheese.
  • Broil until the cheese melts.
    Place under broiler just until cheese melts. Serve immediately.
  • 5
    Often I cook the asparagus and tomatoes halfway, then continue the cooking process at the last minute, so it gets to the table warm, gooey, and delicious. ENJOY!