Saturday, January 22, 2011

Roasted asparagus and tomatoes

In the last few years, I've been obsessed with asparagus.  In the last week, I started roasting tomatoes with it and it's delicious!  This is quick, fresh and healthy.  Our grocery stores out here have had asparagus on sale for 2.99 a pound (not as cheap as early spring prices - but still reasonable enough that we have it about once a week).

1 bunch of asparagus
1 cup of grape or cherry tomatoes
1 tsp of jarred minced garlic (found in the produce section)
2 tablespoons of extra virgin olive oil
Sprinkle of garlic salt

Pre-heat oven to 350 degrees. Snap ends off of asparagus and rinse under cold water.  Lay out flat on a baking sheet.  Cut tomatoes into quarters and sprinkle on top of asparagus.  Drizzle with olive oil - concentrating on the tips of the asparagus.  Use a baster brush to spread olive oil over the stalks of asparagus.  Sprinkle with garlic salt and minced garlic.  Bake for 20-25 minutes.

*Love to serve this with a great cut of lean meat - so fresh and so good!* 

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