Colorful Veggies

Here is a festive side to serve – it’s beautiful and fresh with bright colors. The tiny bit of a lemon zing brightens the flavor of these wonderful veggies! This is a great recipe to make the spring, when asparagus is at its best. Roasting asparagus and tomatoes together really brings out the depth and sweet flavor of these vitamin-rich vegetables.

Roasted Asparagus and Tomatoes

1 large bunch of asparagus (about 20 stalks)
6-8 cherry or plum tomatoes
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon lemon pepper

Preheat oven to 375 degrees. Wash asparagus and snap bottom ends off. Toss asparagus with olive oil, lemon juice, salt, and lemon pepper. Place in a roasting pan, spreading the stalks into an even layer.

Slice plum tomatoes in half. Place them skin-up on top of the asparagus. Bake in preheated oven for about 10-15 minutes – until asparagus is bright green and tomato skins begin to crinkle.

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