Braised Asparagus with Feta and Tomatoes

Braised Asparagus with Feta and Tomatoes

Jump to recipe: Braised Asparagus with Feta and Tomatoes

I love asparagus, but the mere thought of steamed asparagus makes me want to gag.  Steaming asparagus is a slow torturous death to this noble vegetable.  It makes me sad, especially when there are other ways to bring it to the table in it’s full glory.  Braising asparagus and oven roasting it are two of the easiest and most fantastic ways to celebrate this mighty fine stalk.

Braised asparagus - Raw green and white asparagus
White asparagus is created by never letting the stalks see the sun. They’re a novelty and usually more expensive than their green brethren. Personally, I always get the green guys because I think they taste waaaaaaaaay better!

If you care to roast your asparagus… simply wash them and snap or cut up the woodsy ends.  Preheat your oven to 450F.  Spread them on a baking sheet, drizzle some olive oil over them.  Give them a quick toss, sprinkle with Italian seasoning and salt.  Pop them on the top rack of the oven for 10 minutes and plate them up.

Braised Asparagus - Bright green asparagus laid out on a baking sheet with white feta sprinkled on top in front of bright red cherry tomatoes

Tossing a handful of cherry tomatoes over them before the go into the oven works well too and/or shaking some parmesan over them as they come out from the heat too is also good.

Clusters of bright red cherry tomatoes with the stems. Feta scattered around them with the braised asparagus

Braising them is quick and easy too.  Braising is simply roasting something in the oven with liquid. Soooo… if you have some chicken stock handy this is a different way to fix your asparagus.  This recipe for braised asparagus with tomatoes and feta cheese finds its way to our table about once a week.  

Bright green braised asparagus laid out on a baking sheet with white feta sprinkled on top in front of bright red cherry tomatoes

But if you braise or roast cherry tomatoes whole… BEWARE!!! They are incredibly HOT right out of the oven and they’ll and blister your mouth in a mighty explosion if you bite into them without letting them cool a bit first.  At least cut into them and let the scalding liquid escape because they are so tasty once they cool off a tad.  Yes, I’m speaking from experience.  Ouch.  A good rule of thumb is to cook them until they burst!  

Braised Asparagus with Feta and Tomatoes

Braised Asparagus with Feta and Tomatoes Recipe - This is a quick and tasty side dish that goes with anything. It's my "go to" veggie side! ❤ | www.lakesidetable.com
Course Vegetable Side
Prep Time 5 minutes
Cook Time 10 minutes
Author Madalaine

Ingredients

  • 1 cup chicken stock
  • 16 ounces asparagus washed with woodsy ends removed
  • 1/2 cup feta cheese
  • 4-8 ounces cherry tomatoes chopped in 1/2 or whole

Instructions

  1. Preheat oven to 450 degrees
  2. Bring chicken stock to a boil over the stove in a sauce pan or in the microwave.
  3. Spread asparagus on to a baking sheet and pour the hot chicken stock over it.
  4. Sprinkle feta and tomatoes over asparagus.
  5. Bake for 10 minutes.
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