Saturday, August 04, 2012
Roasted Asparagus the Roman Way (Vegan)
This was good - though again I didn't have all the ingredients. I'll have to take a photo next time I make it.
1 lb asparagus spears, washed and trimmed
10 cherry tomatoes, halved
1/2 C chopped kalamata olives (didn't have)
Herb and Garlic Marinade
1/3 C water
1/2 C vinegar (I used balsamic)
1/3 C olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried Italian seasoning
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp pepper
Preheat oven to 425*. Whisk together marinade ingredients. Put asparagus in a large dish, drizzle some of the marinade over the spears until they are well coated. Save the rest for other recipes or for salad dressing.
Roast asparagus (I used a cast iron skillet) for 5 minutes.
Scatter tomatoes and olives over the asparagus and bake for 5-10 min more or until the spears are the at the tenderness you desire.
Makes 4 servings.
Note if you aren't doing vegan Feta cheese would be a great addition to this and you could mix it all up as a salad.
Living all of life before the face of God...