Our latest blog is a nod to the super delicious, new season asparagus. We have lovely blog, Emerald Street to thanks for this weeks recipe, Asparagus, al forno with cherry tomoatoes and basil.
Need a little more convincing? Eaten regularly, asparagus packs an almighty punch to diseases such as cancer and heart disease as well as boosting your immune system – you might also be keen to learn that the levels of vitamin C and E present in this miracle vegetable make it great for skin, nails and hair!
Enjoy this delicious recipe…
ASPARAGUS AL FORNO WITH CHERRY TOMATOES & BASIL, SERVES 4-6
This is so, so, so simple, brilliant by itself or delicious served on toasted ciabatta. And it’s fine to experiment. Try adding a couple of handfuls of whole spring onions to the tray before roasting.
- 1.4kg (3lb 1oz) asparagus spears, woody stalks removed
- 500g (1lb 2oz) cherry tomatoes
- 2 garlic cloves, chopped
- 4 tbsp roughly chopped basil
- 75ml (2½ fl oz) olive oil
- Salt and pepper
Preheat the oven to 190°C/fan 170°C/gas mark 5 and line a roasting tray with baking parchment.
Put the asparagus spears into a large mixing bowl. Add the tomatoes, garlic and basil, drizzle in the olive oil and season with salt and pepper. Mix well, making sure that everything is covered in oil and seasoning.
Tip on to the prepared tray and roast for 15-20 minutes – checking after 15. The tomatoes and asparagus should be tender but not soggy.
BONUS RECIPE: ASPARAGUS & PEAS AL FORNO
Follow the recipe above and prepare the ingredients in exactly the same way, adding a couple of handfuls of fresh peas in their pods to the mixture.