Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, asparagus with grape tomatoes. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
As the asparagus cooks, it absorbs the flavors of the garlic and lemon juice and the tips get perfectly crispy while the grape tomatoes become delightfully Lay lemon slices over the asparagus and tomatoes. This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. This recipe was created in partnership with Tastemade and can be paired with Cantaloupe & Baby Arugula Prosciutto Bundles.
Asparagus with grape tomatoes is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Asparagus with grape tomatoes is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have asparagus with grape tomatoes using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus with grape tomatoes:
- Prepare 2 bunch Asparagus
- Take 1 pints Grape tomatoes
- Get 1/4 Garlic and herb seasoning
- Get 1 cup Parmesan cheese
- Make ready 3 tbsp Sunflower seed oil
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour! Add the cherry tomatoes and peas. Pour the stock into the pan and bring the mixture to a simmer.
Instructions to make Asparagus with grape tomatoes:
- Clean up asparagus by cutting the is off wash and rinse tomatoes and asparagus
- Season asparagus and grape tomatoes with Mrs Dash and garlic and herb seasoning
- Place in pan bake in oven @ 425°F .covered with aluminum foil for 45 minutes
- Uncover asparagus and Parmesan cheese boil for 3 minutes to melt cheese
- coat asparagus and tomato with sunflower seed oil.
Add the cherry tomatoes and peas. Pour the stock into the pan and bring the mixture to a simmer. Place asparagus, tomatoes in a single layer on a prepared baking sheet. You may omit the nutritional yeast flakes, it's a cheese alternative that contains B vitamins. OH my gosh this looks so yummy!
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