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.
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!
ReplyDeletethat picture totally looks like easter eggs in the grass!
ReplyDeleteThat looks so good! I'm hungry.
ReplyDeleteI love roasting these two veggies together! It's delicious topped with tilapia!
ReplyDeleteLauren, that looks delish!!!
ReplyDeleteI absolutely adore roasted asparagus!
ReplyDelete