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!
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
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!