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Recipes

TOMATOES, GARLIC & EVOO

Make

2

Preparation Time

5 minutes

Cook Time

25 minutes

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 O-live
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice, reserve lemon halves

Preparation

  • 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 20-25 minutes.
  • Remove from the oven and serve hot or at room temperature