I have always loved roasted tomatoes, but I had never added anything to them before. After switching to food photography, I began to see a lot of roasted asparagus mixed in with tomatoes. It is pretty much a staple at most restaurants here in the bay area, and I knew that I would have to try making it for myself.
There are so many different recipes that it is kind of hard to choose just one, but I figured that I would have to start off simply and work my way up from there.
This roasted asparagus and tomato recipe is so incredibly simple to make, and it’s just packed full of flavor.
Roasted asparagus with tomatoes
- 2 pounds pencil asparagus, ends trimmed
- 2 cups cherry tomatoes
- 1/2 cup Balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
Preheat oven to 400 degrees.
Place asparagus, tomatoes in a large bowl; drizzle with olive oil, balsamic vinegar and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 15 to 20 minutes. Serve hot or at room temperature.