This a deliciously easy way to prepare asparagus. Sometimes I add julienned carrots and steam them together. It all looks very pretty with the colors.

CariCooks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

194 calories; 16.6 g total fat; 9 mg cholesterol; 160 mg sodium. 6.8 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2010
Made this last night for a New Year's Eve dinner - super easy very very tasty and pretty on the plate to boot! I used two bunches of asparagus about 3/4 pint of tomatoes oil and 1/3 cup cheese. No salt or pepper. VERY good - will make again!!! Just 5 people almost ate it all up!! Tip: When steaming the asparagus steam slightly underdone as it will keep cooking during the few minutes that the cheese melts. Also drain off the water real well so you don't get watery cheese. Read More
(117)

Most helpful critical review

Rating: 3 stars
02/22/2011
it was ok - Read More
(7)
226 Ratings
  • 5 star values: 159
  • 4 star values: 47
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
01/04/2010
Made this last night for a New Year's Eve dinner - super easy very very tasty and pretty on the plate to boot! I used two bunches of asparagus about 3/4 pint of tomatoes oil and 1/3 cup cheese. No salt or pepper. VERY good - will make again!!! Just 5 people almost ate it all up!! Tip: When steaming the asparagus steam slightly underdone as it will keep cooking during the few minutes that the cheese melts. Also drain off the water real well so you don't get watery cheese. Read More
(117)
Rating: 5 stars
01/04/2010
Made this last night for a New Year's Eve dinner - super easy very very tasty and pretty on the plate to boot! I used two bunches of asparagus about 3/4 pint of tomatoes oil and 1/3 cup cheese. No salt or pepper. VERY good - will make again!!! Just 5 people almost ate it all up!! Tip: When steaming the asparagus steam slightly underdone as it will keep cooking during the few minutes that the cheese melts. Also drain off the water real well so you don't get watery cheese. Read More
(117)
Rating: 5 stars
03/22/2010
I was looking for a quick recipe to use up a bunch of asparagus we had lying around and decided to give this a try. Instead of just olive oil, I used a garlic balsamic vinaigrette that I had already made (EV olive oil, garlic, dijon mustard, balsamic vinegar, sugar, salt, black pepper). I let the asparagus simmer for a couple minutes in the vinaigrette with the added tomatoes then grated fresh parmesan over the top before serving. We loved this! It was such a fresh & delicious side dish! Thanks for the great idea! :) Read More
(74)
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Rating: 5 stars
02/24/2010
Awesome! I didn't have any tomatoes so made it without and it was still a hit. I took the advice of other reviewers and cut the steaming time in half and reduced the amount of cheese. Leftovers were excellent the next day on the salad I had for lunch. Read More
(43)
Rating: 5 stars
05/05/2010
I used this recipe as a guide, but made a number of changes, including changing the cooking method. I used 1/2 bunch of asparagus, cut into 2-3" pieces, tossed in just a little olive oil, adding salt and pepper. I increased the tomatoes using 10 grape tomatoes for basically 1/2 the recipe and also tossed them in olive oil adding salt and pepper. I roasted the asparagus at 400 degrees for about 6 minutes and then added the tomatoes and parmesan for another 2 minutes. My asparagus were pencil thin and came out perfectly and the tomatoes weren't mushie and had just begun to collapse a little. I would do it this way again. Same concept, but different method. Pretty, too! Read More
(32)
Rating: 5 stars
02/22/2010
Excellent! I steamed for only 5-7 minutes and added less olive oil. Read More
(26)
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Rating: 5 stars
09/17/2009
This was a great recipe - dinner guests loved it. The tomatos added such great color to this dish. I did hit the Asparagus with some sea salt and fresh ground black pepper. Will definitely make again. Read More
(23)
Rating: 5 stars
04/06/2010
Excellent recipe! I made it for Easter and there wasn't a bite left. The only change I made was to add a splash of white balsamic vinegar with the olive oil. I will definitely be making it again. Read More
(21)
Rating: 5 stars
07/13/2009
Easy and delicious. Read More
(17)
Rating: 5 stars
03/29/2010
I made this to accompany steaks last night. It was excellent. I just drizzled about 2T olive oil over the asparagus as I thought 1/4 cup was too much and used about 15 grape tomatoes since they were small. Turned out perfect. Read More
(16)
Rating: 3 stars
02/22/2011
it was ok - Read More
(7)