Asparagus with Potato,Tomato and Feta Cheese (can be vegan)

Man, I love rummaging through my fridge trying to see which leftover ingredients can be used up into something tasty! I wanted to make asparagus for a side dish, but I’m bored making the same’ole plain roasted asparagus recipe.

I looked in the fridge to see how I could jazz things up. I recently made salad’s in a jar and had left over grape tomatoes and feta cheese, along with red potatoes from another recipe, and thought combing them with the asparagus would be the perfect way to let nothing go to waste! Coming up with a tasty recipe makes me happy, but using up all the food in my fridge make me reallllllllly happy!!!!

I was going to add shallots and/or red onion then found out I didn’t have any (grrrrrrrrrrrrr). I wasn’t going to use potatoes, but since I have them on hand, I decided to use them, but this would be amazing without them, if you are watching your carb intake!

If you omit the potatoes, cook the tomatoes (uncovered) for approx 4-5 minutes, then add the asparagus and cook for another 9-10 minutes. Once the asparagus is tender, take the pan out and sprinkle with feta, balsamic, salt, and pepper!

Other notes about the dish: I cut half of the tomatoes in half, and put in the rest whole…doesn’t really matter. After you toss the olive oil with the potatoes, if the potatoes feel dry, add more. Instead of regular salt, I used this amazing smoked bourbon sea salt

I added 4 oz of feta cheese, but you certainly don’t have to use all this cheese if you don’t want to (obviously omit cheese for vegan). If you don’t have fresh thyme on hand, feel free to use dried.

Again, this is a great way to use up tomatoes and feta cheese if you have any leftover from another recipe! Hope you enjoy!

Asparagus with Potato,Tomato and Feta Cheese


  • A bunch of asparagus
  • 5–6 small red potatoes, cut up into bite size pieces
  • 1 pint halved grape tomatoes
  • 1 Tablespoon olive oil
  • 1 Tablespoon Balsamic Vinegar
  • ¼ salt
  • ¼ teaspoon pepper
  • 4 oz crumbled feta cheese
  • Fresh Thyme
  • More Balsamic vinegar to drizzle over finished dish
  • More salt and pepper to taste if needed


  • Preheat oven to 425.
  • In a large baking dish, toss the red potatoes and tomatoes with the olive oil, balsamic vinegar, dried thyme (if you are using) and salt. Cover with aluminum foil and bake for 20 minutes.
  • Add asparagus. Bake for another 10-15 minutes, or until potatoes are tender.
  • Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned.
  • Top with balsamic vinegar, fresh thyme, salt, pepper, and feta cheese.

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