Roast asparagus with sun-blush tomatoes
Average rating:
This simple dish is packed with delicious flavours. It's perfect as a starter or a light lunch
-
Prep time: 5 mins
-
Cooking time: 15 mins
-
Serves: 4
Ingredients
You can't beat fresh British asparagus for this recipe. The season lasts from late April to June.
- 450g (1lb) asparagus spears, trimmed
- 240g tub sun-blush tomatoes
- 30 ml (2tbsp) Parmesan cheese shavings
- Few fresh basil leaves, to garnish
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place the asparagus spears in a shallow roasting tin. Drain 45ml (3tbsp) oil from the tub of sun-blush tomatoes and pour over the asparagus. Season with salt and freshly ground black pepper.
- Roast asparagus for 10 mins. Remove from oven and add tomatoes. Roast for a further 5 mins until the asparagus is just tender.
- Arrange on four serving plates. Pour over a little more of the oil; sprinkle with coarse sea salt. Scatter over Parmesan cheese shavings and garnish with the basil leaves.
Nutritional information per portion
- Calories 246(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Vegetarian recipes -
Tomato, asparagus, prawn and rocket salad -
Asparagus recipes -
Fresh and slow roasted tomato salad with chickpeas -
Salad recipes -
Grilled beans with goat's cheese -
Romantic recipes -
Herby cracked wheat salad -
Lunch recipes -
Panzanella (Tuscan summer bread salad) -
Dinner party recipes -
Asparagus, new potato, cheese and basil salad
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
