Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil

It’s been a while since I shared a recipe on this blog, so I think it’s about time! Well, I did share the Cheap And Easy Cooking: Rice recipe, but that was JM’s recipe, not my own. :-p

This is one of my favorite vegetable recipes ever! My aunt April sent it to us a while ago and it’s absolutely delicious!

We think her recipe is adapted from one that came from Jamie Oliver, the Naked Chef, but I can’t for the life of me find the original recipe anywhere on the internet. If anyone has a link to Jamie’s original recipe please let me know so I can give him credit!

Without further ado, here’s Aunt April’s recipe for roasted asparagus with cherry tomatoes, black olives, and basil!

Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil


  • 2 lbs asparagus, trim or snap off the ends
  • 1 can of pitted small black olives, whole
  • 20 or so cherry tomatoes
  • 3 T olive oil
  • 1 clove of garlic, chopped
  • 1 t dried basil


Preheat your oven to 425.

Mix oil, garlic, and basil in a flat baking dish. A 9″ x 13″ dish will work fine, but we’ve made it in a smaller dish too…whatever you have!

Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil

Add asparagus and stir a bit to get them covered in oil.

Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil: Asparagus in pan

Put the dish in the oven and cook for 10 minutes. Then pull the dish out and add the olives and tomatoes.

Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil: Tomatoes and Olives added

Put the dish back in the oven and cook for another 10 minutes. And that’s it!

Roasted Asparagus with Cherry Tomatoes, Black Olives, and Basil

Just one quick note: if your asparagus is super thick like the asparagus in my pictures you might want to try 15 minutes and 15 minutes instead of 10 and 10 so it cooks all the way through. Just be careful about cooking it for too long after you add the olives and tomatoes or they will get soggy!

This recipe is awesome because it’s super easy, quick, and delicious! It’s great as the vegetable portion of your meal, or as a whole meal all by itself! I’ll confess, sometimes we just make a giant batch and eat just it for dinner. Yum!

Aunt April tells me you can also cook this on your grill if you have a grill basket, so if you’d rather try it that way I bet it’s fantastic too!

Any other good asparagus recipes out there? Do you ever just make a ton of veggies and eat that as your entire meal? I wasn’t a huge fan of asparagus before my mom started cooking it this way, but now I can’t get enough. ๐Ÿ™‚



I link up at these awesome parties!

Jessi Wohlwend

I believe that anyone can do crafts and DIY projects, regardless of skill or experience. I love sharing simple craft ideas, step by step DIY project tutorials, cleaning hacks, and other tips and tricks all with one goal in mind: giving you the tools you need to โ€œdo it yourselfโ€, complete fun projects, and make awesome things!

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Reader Interactions

  1. Evelyn says

    9 years ago

    I love asparagus and thanks to you I now have a new way to cook it:)
    Thank you for sharing at Freedom Fridays:)
    Have a great week!

  2. Lori says

    9 years ago

    Looks delicious! Every ingredient is a favorite, thanks for sharing it. I found you at the Weekend Wander.

  3. Angie Ouellette-Tower says

    9 years ago

    What an interesting combination – I can’t wait to try it!! I’m your newest “Linky” follower from “Two Saster’s Blog hop” – I would love a follow- back if you get a chance.

  4. Shannah @ Just Us Four says

    9 years ago

    Yum! I love roasted asparagus.

    Thank you so much for linking up to the Pinworthy Projects Party!

  5. Christine says

    9 years ago

    Oh Jessi! That looks good. I just so happen to have all the ingredients! I will be trying this recipe!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality! ๐Ÿ™‚

  6. Jodi says

    9 years ago

    A few of my favorite veggis…well, technically olives are a healthy fat, right? I think I’ll switch out the black olives for kalamata because I love those!

    • Jessi says

      9 years ago

      Mmm, I bet it would be great with kalamata olives!

    • Jessi says

      9 years ago

      I hope you like it as much as I do!

      • John says

        7 years ago

        Dear Jessi,

        This recipe comes from a book: “Jamie Oliver: The Naked Chef”, first published in 1999 to accompany the BBC TV series of the same name. I have a 1999 hardback of the book, which was published by Penguin. I’ve never managed to find the same recipe online. Hope this helps!

        Best wishes,


  7. Jessica @ Stay at Home-ista says

    9 years ago

    Yum! I would totally mak that tonight except last night (before I saw this post) I asked a friend to make a side dish for dinner since I was drawing a blank. Next time…


  8. Katie says

    9 years ago

    I love roasting asparagus. And cherry tomatoes. And garlic. And basil.

    But I hate olives. ๐Ÿ˜‰

    These simple recipes so often are the best–they just let the flavor of the fresh veggies shine! You don’t need to do too much to make good produce taste delicious.

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