Monday, January 12, 2009

Colorful Veggies

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.


What's Cookin Chicago said...

I love the bright colors of the dish and that it's healthy! I made a similar dish on Saturday using green beans and cherry tomatoes. Something about simply prepared veggies is always a great addition to the table!

Deals, Steals and Heels said...

that picture totally looks like easter eggs in the grass!

Anonymous said...

That looks so good! I'm hungry.

Colleen said...

I love roasting these two veggies together! It's delicious topped with tilapia!

Jess said...

Lauren, that looks delish!!!

Kira said...

I absolutely adore roasted asparagus!


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