Name: Roast tomatoes with asparagus & black olives
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 750g cherry tomatoes; extra-virgin olive oil; 6 garlic cloves peeled and halved; 24 asparagus spears; a handful of black olives stoned and chopped

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Roast tomatoes with asparagus & black olives

Roast tomatoes with asparagus & black olives

Good Food team

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Serves 8

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 4.7 out of 5.14 ratingsRate

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A fabulous starter or great with lamb or salmon

Vegetarian

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A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

750g cherry tomatoes
extra-virgin olive oil
6 garlic cloves

peeled and halved
24 asparagus spears
a handful of black olives

stoned and chopped

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Nutrition: per serving

kcal102
fat8g
saturates1g
carbs5g
sugars0g
fibre2g
protein3g
salt0.18g

low

Method

step 1

Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
step 2

Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they’re hot and evenly coated with oil.
step 3

Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.

Recipe from Good Food magazine, May 2004

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A star rating of 4.7 out of 5.14 ratings

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