This dish utilizes summer’s best produce with asparagus and grape tomatoes. Great as a side dish with chicken, fish or beef or serve it as an appetizer with your summer BBQ. Add your favorite pasta and add it to your leftovers for a hearty lunch!
INGREDIENTS:
1 pound of fresh asparagus
1 pint of grape tomatoes
1 bunch of green onions, thinly sliced on a diagonal
3 tablespoons of balsamic or Italian dressing
3 tablespoons of extra virgin olive oil
Salt and pepper, to taste
DIRECTIONS:
- Preheat your oven to 400°
- Bend each asparagus until it snaps and discard the bottom piece. The asparagus will naturally snap where the tender part meets the tougher part.
- Cut asparagus in thirds on a diagonal then mix the asparagus, tomatoes, extra virgin olive oil and salt and pepper to taste in a mixing bowl and mix well.
- Place the mixture on a greased baking sheet and roast in the oven for 25 minutes or until the tomatoes burst.
- Once the vegetables are cooked, add balsamic or Italian dressing and top with green onions. Serve and enjoy!
