Monday, January 12, 2009
Here is a festive side to serve - it's beautiful and fresh with bright colors. The tiny bit of a lemon zing brightens the flavor of these wonderful veggies! This is a great recipe to make the spring, when asparagus is at its best. Roasting asparagus and tomatoes together really brings out the depth and sweet flavor of these vitamin-rich vegetables.
Roasted Asparagus and Tomatoes
1 large bunch of asparagus (about 20 stalks)
6-8 cherry or plum tomatoes
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon lemon pepper
Preheat oven to 375 degrees. Wash asparagus and snap bottom ends off. Toss asparagus with olive oil, lemon juice, salt, and lemon pepper. Place in a roasting pan, spreading the stalks into an even layer.
Slice plum tomatoes in half. Place them skin-up on top of the asparagus. Bake in preheated oven for about 10-15 minutes - until asparagus is bright green and tomato skins begin to crinkle.