Roasted Asparagus with Cherry Tomatoes
By commercecook
The key here is not to overcook the asparagus.
- 4
Ingredients
- Dressing:
- 2 teaspoons olive oil
- 1 teaspoon unseasoned rice vinegar
- 1 clove garlic
- Sea salt and pepper to taste
- Ingredients:
- 15 stalks of asparagus, cleaned and ends removed, cut into thirds
- Cherry tomatoes, cleaned and cut in half
- 1/2 tablespoon olive oil
- Sea salt and pepper to taste
Preparation
Step 1
Combine all dressing ingredients and set aside.
Preheat oven to 400 degrees. Spray cooking spray in baking dish. Mix the olive oil with the asparagus, tomatoes, salt and pepper. Add asparagus mixture to the baking dish. Roast in the oven about 10 minutes, checking after 7 minutes until asparagus is just fork tender. Asparagus should taste cooked, but still holding its color and shape. (Tricky part)
Remove from oven and add the dressing - mix gently and serve.
If not serving immediately, put in the refrigerator while still warm in order to cool it quickly and stop the cooking process. I have prepared this earlier in the day and served it in the evening as a side dish, bringing it to room temperature.