Roasted Asparagus And Tomato Dressed With Citrus V... |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Brunch dish for asparagus lovers! Adapted a Janet Keeler recipe to add our favorite blasted tomatoes. Nice combination of flavors with the dressing. Can be served at room temp as a side dish. Ingredients:
2 bunches asparagus, trimmed |
1 pint tiny cherry or grape tomatoes |
2 tablespoons of extra-virgin olive oil |
3/4 teaspoon salt |
freshly ground pepper to taste |
1 whole lemon, zested and juiced-divided |
1 tablespoon fresh orange juice |
1 tablespoon honey |
1/2 teaspoon dijon mustard |
2 tablespons of extra virgin olive oil |
Directions:
1. Preheat oven to 400 degrees.
2. Place spears and washed tomatoes in a single layer in a baking dish or a foil-covered roasting pan.
3. Drizzle olive oil and lemon juice over the spears and the tomatoes, rolling them back and forth until they are all covered with a thin layer of olive oil.
4. Sprinkle evenly with salt.
5. Grind some fresh pepper generously over all.
6. (can toss a few WHOLE peeled garlic cloves in the mix just for flavor, you will remove them before dressing warm veggies with the dressing)
7. Roast for about 12 to 14 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork and the tomatoes begin to wrinkle.
8. Remove from oven and sprinkle with lemon zest.
9. Remove and use garlic on a piece of toast for a snack for the cook.
10. Whisk the orange (tangerine or pink grapefruit juice) with the honey and mustard, finally add oil and whisk.
11. Dress warm asparagus and tomatoes.
12. Serve warm or let sit at room temperature.
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