Roasted Asparagus Tips And Cherry Tomatoes Recipes

Steps:

• Preheat oven to 400 degrees.
• Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
• Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

Steps:

• Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon.

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
• Cut the tomatoes in half and toss to combine with the olive oil mixture.
• Spread the tomatoes in a roasting pan and place in the oven.
• Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
• Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Steps:

• In large bowl combine the asparagus, olive oil, garlic and salt and pepper. Toss to combine.
• Arrange the asparagus in a single layer on a baking sheet. Lay the cherry tomatoes over the asparagus in the center for a nice presentation.
• Preheat oven to 400 degrees. Roast for about 20 to 25 minutes.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
• Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.