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.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...

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