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Roasted Green Asparagus with Potatoes, Cherry Tomatoes and Feta

A simple roasted green asparagus and potatoes recipe with cherry tomatoes, feta, and lemon. Easy, healthy, and ready in under an hour—perfect for spring.
Course Main Dish, Side
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 286 kcal
Autor Elle

Ingredients

  • 600 g new potatoes, scrubbed clean and halved lengthwise
  • 1.5–2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper, to taste
  • 500 g green asparagus, tough ends trimmed, cut in half
  • 1 medium red onion, peeled and cut into 6 wedges
  • 300 g cherry tomatoes or mini vine-ripened tomatoes
  • 150 g feta cheese, crumbled (optional)
  • lemon wedges, for serving
  • fresh flat-leaf parsley, chopped (for garnish)

Method

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a large baking sheet with parchment paper.

  2. Roast the Potatoes: In a bowl, toss the halved potatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through.

  3. Add Veggies: After 25 minutes, add the asparagus, cherry tomatoes, and red onion wedges to the tray. Drizzle with the remaining olive oil and toss gently to coat. Return to the oven and roast for an additional 10 minutes, until the asparagus is crisp-tender and potatoes are golden.

  4. Finish with Feta & Serve: Sprinkle the crumbled feta over the vegetables and roast for 5 more minutes. Remove from the oven and serve with lemon wedges. Garnish with chopped parsley and enjoy!.

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.