Not sure if all you heard, buuuut I recently started a new day job in NYC (if you didn’t know, follow me on Twitter or friend me on Facebook for fun updates! Yeah!!!)…so right now I’m writing this on my phone while surrounded by exhausted New Jersey commuters. Ah, the life.
Anyway, because of my new schedule, I get home pretty late at night and I’ve been preparing quick dishes so I don’t eat my own arm waiting for food. This recipe is great to stick in the oven and then go about cooking your main course stove-top. Everything finishes at once!
Roasting is one of my favorite ways to prepare veggies. There’s just something indescribable about how tasty the high heat makes them taste in a short period of time. Its like veggies 2.0 for me. So in this recipe I roast asparagus with a bit of spicy red onion and sweet slivers of cherry tomatoes. The roasted asparagus become slightly charred and tender. Since I wanted an additional layer of flavor, I toss them w a bit of sugar to amp up the caramelized goodness. The flavor of the charred onions and tomatoes is so concentrated and amazing. You will love it.
**the longer you keep it in the oven, the more roasted flavor you’ll get…it’s dependent on personal taste. Just watch it to make sure it doesn’t burn.**
1 bundle of asparagus
1/2 medium red onion (sliced)
10-12 grape or cherry tomatoes (halved)
1 teaspoon extra virgin olive oil
1/2 teaspoon sugar
Salt/pepper/garlic powder to taste
Preheat the oven to 425 degrees Fahrenheit.
Cut or snap the woody ends off the asparagus. Discard. Put the asparagus stalks on a baking sheet with the onion and tomatoes. Drizzle with the oil.
Sprinkle on sugar and a light dusting of salt, pepper, and garlic powder.
Toss everything to combine (I just use my hands to mix it all up).
Put into the oven and bake for 20-25 minutes.
Remove from oven, serve, and enjoy!
