Asparagus is in season now so we eat it a lot. Usually boiled and tossed with olive oil and lemon juice, but I wanted to try a new recipe. It was a hit in my house. You don’t need to peel the green asparagus or trim any other part. To remove the woody ends simply line them up and slice 2-3 cm or bend and snap. The choice is yours.
prep time 5-10 min cook time 15-20 min
ingredients
- 500 g asparagus, ends snapped
- 250 g cherry or plum tomatoes, halved
- 100 g mozzarella or Gruyere cheese
- 3-4 Tbls extra virgin olive oil
- salt and pepper
- dried origano
- handful of olives
- 1. Preheat oven to 200C.
2. Spread the asparagus, evenly, in a single layer on a baking tray and place the cheese on top. Add the tomatoes and oil and sprinkle with salt and pepper. Lastly add the olives and some origano.
3. Pop in the oven at 200c for about 15 min, or until just starting to wrinkle and soften. I like my asparagus have a little bite, but if you prefer them thoroughly cooked, bake a couple of more minutes. The cooking time depends also on the size of the asparagus.
BUON APPETITO!