This recipe takes advantage of two of Spring’s harvest vegetables – asparagus and greenhouse cherry tomatoes. The flavour combination is delicious and the complimenting colours make this a beautiful side dish that will brighten up any meal. Best yet – it only takes minutes to prepare and cook. You can serve it hot or let it cool and serve as a salad – enjoy!
Ingredients:
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Asparagus
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Cherry Tomatoes
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Olive Oil
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Salt & Pepper
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Lemon juice
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Dill
Method:
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Preheat oven to 425F (220C) and line a baking sheet with parchment paper.
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Snap off the woody ends of your asparagus.
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Rinse tomatoes and asparagus under cold, running water then pat dry.
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Place asparagus and cherry tomatoes on the baking sheet and drizzle with olive oil.
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Squeeze some lemon juice on the vegetables.
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Season with salt & freshly ground pepper and chopped fresh dill (or dried).
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Roast in preheated oven for 10-15 minutes. Cook time will vary based on the thickness of your asparagus spears.
Chef’s notes:
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I love serving this recipe with baked salmon – the flavour combination is excellent and the cooking time is usually the same so it makes a no-fuss meal.
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Why not change up the flavours by using a high quality citrus infused olive oil with a dash of balsamic vinegar? With this variation I’d skip the dill and sprinkle with grated parmesan cheese as soon as it comes out of the oven.
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