I could not be more excited about summer… warm weather, friends, no stress, and lots of great summer dishes! With the last few weeks of school being so time consuming, I did not have as much time to share these recipes. I am finally getting to cross them off my list!
Lately I have really enjoyed experimenting with roasting my vegetables in the oven to mix up some new side dishes. It requires very few ingredients and is so easy to do. This season is the prime time for asparagus so they make for the perfect summer vegetable to add to any meal.
In a pyrex dish I put some asparagus stalks down in one even layer and drizzled some olive oil, dried basil, dried oregano, salt, pepper, and freshly minced garlic over them. If your asparagus stalks are really thick, feel free to be a little more generous with your seasonings to boost their flavor. I tried this recipe with very skinny asparagus which really held the flavor well, I would recommend using the skinny ones! I just used a spatula to turn them over each other to evenly coat the stalks with the seasonings. Being able to mix it right in the cooking dish makes for fewer dishes to clean up! After tossing the asparagus I evenly spread them across the pyrex dish and put my red and yellow grape tomatoes across the top. I like using both types of these tomatoes because of the awesome sweet flavor they add and the vibrant color- they really add to the presentation of the dish. Lastly I took a lemon wedge and drizzled some fresh lemon juice across the top to give it that awesome and light summer taste. If you are someone who really likes lemon, you can cut thin lemon slices and place them under your asparagus in the pyrex dish for more intense flavor.
I cooked these in the oven on 400 degrees for about 20-25 minutes. If you like your asparagus a little more firm you can take them out sooner. I cooked mine for 25 minutes so the asparagus could really absorb the flavors and to bring out the natural sweetness of the tomatoes. The thin asparagus took about 18 minutes.
The asparagus was tender yet still had a crunch to it! I ended up having to add a little more salt and pepper to mine due to the thickness of the asparagus stalks, but overall it was a very fresh and light tasting dish. The same amount of seasonings can be used on the larger stalks as can be used on the skinny stalks (the ingredients equally coat each serving size due to the different surface area on the large vs. skinny stalks). The thick asparagus makes about 2 sides, using the skinny Dole asparagus makes closer to 5 sides!
-8 to 10 large asparagus stalks (or 1 to 1.5 bundles of Dole skinny asparagus)
-1/3 cup red grape tomatoes (quartered)
-1/3 cup yellow grape tomatoes (quartered)
-3 cloves minced garlic (1.5 tsp)
-2 tsp dried basil
-2 tsp dried oregano
-1.5 Tbs olive oil
-salt & pepper
Preheat oven to 400 degrees. In a large mixing bowl combine asparagus stalks, olive oil, minced garlic, basil, oregano, salt, and pepper. Mix until asparagus stalks are coated evenly. Transfer to a pyrex dish of baking sheet with edges in one even layer. Top with grape tomatoes and drizzle a little lemon juice over the top. Take two to three slice of fresh lemon and layer over asparagus and tomatoes for extra flavor. Cook for 20 minutes. Remove from oven and enjoy!