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Oven roasted asparagus and cherry tomatoes
A quick and easy vegetarian dish. Easy suggestion: instead of fresh cherry tomatoes you can use whole tomatoes from a can, but before roasting, drain the liquid, split the tomatoes and remove seeds. Also, you can sprinkle herbs of your choice over tomatoes. Ingredients
- 500g cherry tomatoes, halved
- 3 tbs olive oil, divided (2+1)
- 3 garlic cloves, minced
- 500g fresh asparagus, bottoms trimmed,
- Coarse sea salt and pepper
Directions
- Place cherry tomato halves on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Bake in the oven for 20-25 minutes at 200˚C.
- Toss asparagus with 1 tablespoon olive oil and salt and pepper, to taste.
- Place asparagus, in a single layer, on baking tray lined with parchment paper and bake in the oven for 15 minutes at 200˚C.
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