Asparagus with tomato

  • 30 mins cooking
  • Serves 4
  • Print


Asparagus with tomato
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) white wine vinegar
  • 2 teaspoon fresh lemon thyme leaves
  • 2 clove garlic, crushed
  • 2 red onions (600g), cut into wedges
  • 680 gram asparagus, trimmed, halved widthways
  • 250 gram cherry tomatoes, halved


Asparagus with tomato
  • 1
    Combine oil, vinegar, thyme, garlic and onion in large bowl. Drain onion; reserve vinegar mixture in bowl.
  • 2
    Cook onion on heated oiled barbecue until soft and browned lightly.
  • 3
    Cook asparagus and tomato, in batches, on heated oiled barbecue until tender.
  • 4
    Combine vegetables in large bowl with reserved vinegar mixture.


You need four bunches of asparagus for this recipe.

More From Women's Weekly Food