Roasted Asparagus with Croutons

By: Sheila Reynolds

This roasted asparagus with croutons recipe is a simple yet elegant recipe perfect for impressing your guests or family with your creativity. The various flavors mix together beautifully and it a great Italian appetizer you will love.


  • 1 lb. of asparagus, ends snapped off
  • 1 loaf of Italian-style bread, sliced into squares
  • 1 jar pickled tomatoes
  • Rosemary, for garnish
  • Salt and pepper, to taste
  • 2 cloves garlic, sliced in half. 
  • Olive oil


  1. Preheat the oven to 450 degrees. Arrange the asparagus on a baking sheet and season with salt and pepper, drizzling liberally with olive oil. Toss the asparagus to coat and spread them evenly across the sheet. Roast for 15 minutes before removing them from the oven to cool.
  2. Brush bread slices with olive oil. Toast under the broiler until golden brown, flipping halfway through.
  3. Remove the bread from the oven and immediately rub each bread slice with the cut side of a garlic clove. 
  4. Arrange the asparagus on a plate. Top with the bread, a pickled tomato, and skewer with a stem of rosemary.