Lemon Asparagus with Roasted Tomatoes and Baby Bocconcini
After being cooped up for six months (or more) of winter, just the mere mention of sun has me cooking all the summer foods. Asparagus is a favourite around here anyway, and this one is simple and pretty, and you’ve probably figured out by now that it would be pretty much impossible for me to cook anything without lemons;) If you are dairy-free, leave the bocconcini out – the asparagus is still delicious without it!
Recipe
Lemon Asparagus with Roasted Tomatoes and Baby Bocconcini
1 bunch of asparagus, washed and ends broken off
2 tbsp olive oil
juice and zest of one lemon
3 cloves of garlic, minced
salt and pepper, to taste
handful of baby bocconcini
1 cup of grape tomatoes, sliced in half
1/4 cup of pine nuts, toasted
Directions
Preheat oven to 425 degrees. On a baking sheet or large shallow baking dish, arrange asparagus in a single layer.
In a small bowl, combine garlic and olive oil. Pour half over the asparagus and sprinkle with salt and pepper. Toss to coat. Squeeze lemon juice over the asparagus, and bake, for about 10 minutes, until asparagus is tender but bright.
While asparagus is cooking, heat a skillet over medium-high heat. Add remaining garlic and oil, and toss in tomatoes, seasoning with salt and pepper as you cook them. Allow them to blister and char a bit, about 5-8 minutes. Remove from heat.
Add tomatoes to asparagus dish, and broil to finish, about 1-2 minutes.
Sprinkle with bocconcini, pine nuts, and lemon zest. Serve immediately.
