Photo: Roasted Pencil Asparagus with Cherry Tomatoes, Garlic and Extra-Virgin Olive Oil Recipe
Ingredients
- 2 pounds pencil asparagus, woody ends trimmed
- 2 cups cherry tomatoes, washed and stemmed
- 12 cloves garlic, peeled and smashed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh lemon juice, reserve lemon halves
Directions
Preheat the oven to 400 degrees F.
In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature.
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By lpamplona
Orlando, FL
on November 15, 2012
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One of my favorite side dishes to do b/c it is so easy and healthy. I've gotten rave reviews everytime I've served it. The only change I do is cook it for about 15 minutes or so as I like the asparagus a bit more "crunchy." Definitely recommend!!
By isazaj_12689183
Sunny Isles Bea...
on February 25, 2010
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Simple and Easy and Delicious side dish... If I could make it, anyone can! Refreshing....
By 733sam_11256387
tucson, AZ
on January 21, 2010
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everyone loved this dish. It was easy to make and a big hit. Will make this again and again for my family. I did add some feta cheese when it came out of the oven and that added more flavor. thanks Emeril
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