ROASTED ASPARAGUS AND TOMATOES WITH FETA
Asparagus have been plentiful at my farmer’s market this year. Personally, I prefer the thin long asparagus, but today, I got up a bit late and all that was left were the thicker kind. No matter, this recipe works for both. You just need to adjust the roasting time down for the thinner spears.
INGREDIENTS
3 tablespoons olive oil
2 dozen asparagus spears
1 dozen Sungold tomatoes
1 dozen cherry tomatoes
Salt and fresh ground pepper
½ cup feta, crumbled
Basil leaves, for garnish
Balsamic Vinegar, for garnish
PREPARATION
Preheat oven to 350 degrees. Grease the bottom of a sheet pan with 1 tablespoon of olive oil.
Trim the hard ends off the asparagus spears.
Place the asparagus spears on the left side of a large sheet pan making sure they are not overlapping. Place the tomatoes on the right side. Generously drizzle the remaining olive oil over the vegetables. Season with salt and pepper.
Using your hands, gently massage the vegetables so that the oil and seasoning cover all.
Place in oven and roast for 20-25 minutes. Keep an eye on it and if either the tomatoes or the asparagus start to burn, remove them and set aside.
Place asparagus and tomatoes separately on a serving plate. Sprinkle the feta on top of the vegetables and garnish with basil leaves and a drizzle of balsamic vinegar.