A recipe might be a stretch as really this is take a handful of ingredients and eat…
I love May because it brings with it Asapragus! the lovely purpley green English asparagus that tastes so good. Asparagus is great in lots of things, on its own, simply grilled, a drizzle of olive oil and lemon juice… it compliments pasta beautifully, or try it in a tart, omelette or frittata… Delicious Magazine have some gorgeous asparagus recipes online at the moment – well worth a look if you’re into your asparagus like me!
Roasted Asparagus, Cherry Tomatoes & Parmesan
- Asparagus – 100g / approx. 10 spears
- Cherry Tomatoes – approx. 10-15, halved
- 1 Garlic Clove, finely chopped
- Basil – fresh / 3-4 leaves
- Rosemary – 1 sprig
- Olive oil
- Salt & Pepper
- Optional – Pasta
Pre-heat oven to about 160-170. In a roasting tray or dish, drizzle a couple of tablespoons of oil. Add the asparagus spears (trim if needed) and the halved cherry tomatoes. Add another glug of oil, along with the garlic, basil, rosemary, a grind of black pepper and salt. Roast for about 15 minutes. While this is roasting, you can make your pasta if you are going the pasta route. Out of the oven and add generous slices of the Parmesan over the asparagus and tomatoes while still in the dish.
This is beautiful eaten just as it is, perhaps with a couple of slices of crusty bread or as a side dish accompanying roast chicken or steaks… It’s also delicious in pasta, the garlicy oil, cherry tomatoes and asparagus, grate a little more parmesan over the top and you are set.
Simple but oh so lovely… Enjoy!