A versatile dish for spring and summer
This hearty side dish complements meat, poultry and fish, and when paired with rice or pasta, transforms into a tasty main dish! Roasting asparagus greatly intensifies its woodsy flavor, and adding tomatoes and garlic makes it even more flavorful.
How you cook the asparagus is critical. It needs to reach the perfect doneness — roasted outside and still crispy inside. You don’t want to overcook it, but don’t worry if the tips become a bit blackened. And don’t be afraid to buy what might seem like an oversized bunch, as asparagus shrinks significantly when roasted. Look for skinny asparagus spears, because while the large, fat ones might look impressive, the thinner ones have better flavor.
Watch the video (see ingredients and directions below)
- 1 bunch asparagus, tough ends removed (they’re usually white)
- 1 c cherry tomatoes, halved
- 2 tbsp garlic, minced
- Olive oil, about 3 tbsp
- Sea salt
- Freshly ground pepper
- Preheat oven to 350.
- Spread asparagus across baking sheet and drizzle with olive oil.
- Add tomatoes and garlic, sprinkle liberally with salt, then toss to coat asparagus well.
- Spread mixture out evenly on baking sheet.
- Roast 15 to 20 minutes, until tender but still crisp.
- Transfer to serving dish, sprinkle with pepper, and watch Popeye ditch his spinach.