Home » 30 Minutes or Less » Skillet Asparagus & Tomato Medley

Skillet Asparagus & Tomato Medley

Skillet Asparagus & Tomato Medley is full of color and flavor and one of those easy dishes I could eat every day. It’s healthy, easy to make, and ready in under 30 minutes!

up close, top down view of a bowl with serving of skillet asparagus and tomato medley with farro and items surrounding.

The simples are my favorite!

In this skillet tomato medley, the asparagus is al dente, the tomatoes are bursting with juiciness and the lemon adds a wonderful touch. Something about adding lemon to the skillet brings out their sweetness in a most delicious way!

Pairing all of this goodness over a grain of choice, as well as a bean, rounds this meal out by giving you extra protein and fiber to leave you satisfied without feeling weighed down. I’ve paired my skillet medley with farro and cannellini beans.

Feel free to add other vegetables to this as well. This is just a template and can be made to suit your taste!

top down view of ingredients used to make skillet asparagus tomato and medley recipe.

Ingredients You’ll Need

The ingredients for this quick and easy skillet asparagus and tomato medley are simple, wholesome, and once sauteed together absolutely delicious!

Here is everything you will need:

  • cherry tomatoes
  • asparagus
  • red onion
  • garlic
  • lemon
  • thyme  – fresh or dried
  • white beans – cannellini, great northern, chickpeas (optional)
  • grain – farro, quinoa or rice (optional)
top down view showing the process of adding oil to bowl filled with veggies.

How To Make Skillet Asparagus & Tomato Medley

  • Prep your veggies and place them in a medium-sized bowl along with salt, pepper, and thyme.
  • Drizzle with olive oil.
top down view of asparagus and tomato medley ingredients mixed together in a glass bowl.
  • Mix well to coat.
top down view of asparagus and tomato medley ingredients added to cast iron skillet to cook.
  • In a skillet, add a drizzle of olive oil and heat on medium. Add vegetables and cook for about 8 to 10 minutes stirring occasionally, or until tomatoes soften (or are just about to burst).
  • A few minutes before you’re ready to remove from heat, add the optional white beans and let warm through.

And now you’re ready to enjoy!

top down view of freshly cooked asparagus and tomato medley in a skillet.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator, in a covered container.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
  • Meal Prep: It makes a great meal prep for the week in these multi-use containers (affiliate link).

Serving Suggestions

This simple tomato medley is great as a side dish or main meal. Here are a few of my favorite ways to serve this flavorful mix:

top down view of a bowl with serving of skillet asparagus and tomato medley with farro and items surrounding.

More Simple 30-Minute Meal Ideas!

If you try this easy skillet recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

A colorful and delicious mix of vegetables, paired with a white bean and grain for a quick n’ healthy meal.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 3
  • Category: Entree
  • Method: saute
  • Cuisine: Vegan


  • 1 1/2 cups (about 10 oz.) cherry tomatoes
  • 1 bunch asparagus (about 10 oz.), ends trimmed and chopped in thirds
  • 1/2 red onion, sliced
  • whole garlic cloves, as many as you like
  • 24 small lemons, quartered and seeds removed
  • 12 tablespoons olive oil, divided
  • himalayan salt & cracked pepper, to taste
  • 1 teaspoon thyme
  • 1 can (15 oz) white beans, drained and rinsed (optional)
  • cooked grain of choice – quinoa, farro, barley, brown, jasmine or basmati rice (optional)


Prep: Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with 1 tablespoon olive oil and mix to coat.

Saute: Heat the remaining olive oil in a skillet over medium heat. Add vegetables and cook for about 8 – 10 minutes stirring occasionally. Done when asparagus is just for tender and tomatoes are soft and just about to burst.

Add optional beans: A few minutes before removing from heat, add beans and let warm through.

Serve warm on a bed of grains such as quinoa, farro, rice or barley.

Serves 3

Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.

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  1. Grace Lawson says:

    Made this as a side dish without any grain to accompany grilled salmon. This was amazing and so delish and came together very quickly. I did add cannellini beans but think I would leave out the next time I make as a side dish; however, a definite add if making as a meal over a grain. My husband doesn’t like dishes that are too “lemony” and by just cooking this dish with the lemon quarters adds just a hint of lemon taste, that he loved it as well. Great recipe!

  2. I made this asparagus today it’s absolutely delicious, thank for this wonderful recipe.

  3. This is beautiful! I love the recipe. I’ll be sharing this for sure :)

  4. this is such a lovely recipe i love the idea of just having lemons right in the stirfry – makes the whole thing so simple! pinning this recipe now.

  5. I made this a few days ago, and it was excellent. Your blog is lovely, and is now my go-to recipe site. Thanks for sharing, can't wait to see more from you!

    1. julie@thesimpleveganista says:

      I must make this again soon! So glad you like it. Thank you for the kind words. Cheers! :)

  6. oh yum this looks so delicious ! I love the added lemon in there !

    1. julie@thesimpleveganista says:

      Thank you Lysa. It was so good and the lemon is amazing, my new favorite to have lemons. :)

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