grilled lemon garlic asparagus
Photo Credit: Jennifer Olson

Grilled Lemon-Garlic Asparagus with Roasted Tomato Confit

This healthy side dish boosts recovery and is rich in phytochemicals, vitamins, prebiotics and fiber.

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grilled lemon garlic asparagus

Grilled Lemon-Garlic Asparagus with Roasted Tomato Confit

Course: Dinner, Side Dish
Cuisine: American
Keyword: asparagus, grilling, vegetarian
Servings: 8
Calories: 160kcal


  • 6 plum tomatoes
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh thyme minced
  • pounds asparagus
  • tablespoons olive oil
  • 3 cloves garlic
  • teaspoons lemon zest
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  • Preheat oven to 250°. Prepare an ice bath with ice cubes in cold water in a medium-sized bowl.
  • Bring a large saucepan of water to a boil. With a sharp paring knife, carefully core each tomato. Score the opposite end gently, just breaking the skin. Place tomatoes in a large heatproof bowl.
  • Pour boiling water over tomatoes; let soak 30 seconds. Remove with a slotted spoon, and place in ice bath to cool quickly. Remove after 2 minutes.
  • Peel tomatoes when cool enough to handle. Cut in half lengthwise, and place, cut side up, on a parchment-lined baking sheet. Drizzle evenly with olive oil; season with salt, pepper 
and thyme.
  • Roast until tomatoes are dried halfway through, 5–6 hours. Let stand to cool. At this point, you can cut or blend them up slightly to make more of a jam-like consistency. To store, place in a sealable container. Pour oil from baking sheet over the top. Refrigerate up to 1 week.
  • Wash asparagus with cold water. Remove woody stems by peeling the last 2–3 inches of each spear, and then slicing off tips on a bias to make a pointed end.
  • In a small bowl, whisk together remaining ingredients until well-combined. Toss trimmed asparagus into mixture until well-coated.
  • Cook asparagus outside on a grill in a grilling basket, about 3 minutes, or on a sheet pan at 400° for 15 minutes, until tender.


Calories: 160kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 300mg | Fiber: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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