Roasted Asparagus and Grape Tomatoes
Roasted Asparagus and Grape Tomatoes

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As the asparagus cooks, it absorbs the flavors of the garlic and lemon juice and the tips get perfectly crispy while the grape tomatoes become delightfully Lay lemon slices over the asparagus and tomatoes. Fresh grape tomatoes and thin asparagus, and shrimp roasted with garlic slices and olive oil, finished with white wine and served over whole-grain angel hair pasta. The perfect healthy side dish for your next dinner or gathering!

Alright, don’t linger, let’s practice this roasted asparagus and grape tomatoes menu with 10 components which are absolutely easy to have, and we have to process them at the very least through 3 actions. You should commit a while on this, so the resulting food could be perfect.

Composition of Roasted Asparagus and Grape Tomatoes:
  1. Take 1 bunch - fresh asparagus
  2. Take 1 pkg for grape tomatoes
  3. Need 3/4 cup for freshly grated parmesan cheese
  4. Give to taste for Italian blend seasoning
  5. Require to taste for dill weed
  6. You need to taste celery seed
  7. Need to taste - parsley
  8. Prepare to taste of coarse sea salt
  9. Require to taste fresh ground black pepper
  10. Provide 2 tbsp of olive oil

Simple seasonings make Roasted Asparagus and Tomatoes a stand-out side dish for busy weeknights. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Roasted Asparagus and Tomatoes are so delicious, they are easy to prepare with great flavors.

Roasted Asparagus and Grape Tomatoes steps:
  1. Trim the asparagus stalk ends about 2 inches, cut tomatoes in half
  2. Arrange asparagus and tomatoes on a baking sheet, drizzle with olive oil, sprinkle on seasonings
  3. Roast in oven at 400° for about 15-20 mins, turn baking sheet for even cooking if necessary, plate for service and enjoy

Garlic and lemon with juicy ripe tomatoes and crunchy-tender asparagus! 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. I love roasted tomatoes with parmesan and balsamic reduction, so adding some asparagus to this was a no brainer. I trimmed the ends off the asparagus and simply laid them in a baking dish at one end and at the other end I put the tomatoes cut in half.

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