Roasted Asparagus with Cherry Tomatoes, Olives and Feta
This Mediterranean inspired roasted asparagus dish is packed with great flavour ad textures. Sweet-juicy cherry tomatoes, salty olives, and creamy-salty feta cheese go deliciously well with roasted asparagus.
freshly chopped, or 1 tablespoon dried
salt and black pepper
ends trimmed and washed
2 cups, halved
pitted and coarsely chopped
Preheat the oven to 450℉ (230℃).
In a small bowl, combine the olive oil, garlic, parlsey, salt and black pepper to taste.
Place the asparagus on a large baking sheet, drizzle 1 1 /2 tablespoons of garlic-oli mixture over the asparagus.
Toss to evenly coat. Arrange the asparagus to a single layer.
In a medium bowl, toss the cherry tomatoes and olives with remaining garlic-oil mixture until evenly coated.
Spread the cherry tomatoes and olives on top of the asparagus.
Bake in the preheated oven for about 9 minutes.
Remove from the oven and drizzle the lemon juice over the vegetables.
Continue to bake for another 6 minutes or so until cherry tomatoes start to burst, and asparagus are fork tender.
Remove from the oven and let cool for a couple of minutes.
Transfer to a serving platter.
Sprinkle with feta cheese.