Roasted Asparagus with Marinated Bocconcini and Baby Tomatoes
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
Roasted Asparagus with Marinated Bocconcini and Baby Tomatoes
1/4 cup + 1 tsp + 1 tsp olive oil
juice and zest of one lemon
3 cloves of garlic, minced
2 pinches of red pepper flakes
A handful of fresh basil and parsley, chopped
salt and pepper, to taste
handful of baby bocconcini
1 bunch of asparagus, washed and ends broken off
1 cup of grape tomatoes, sliced in half
1/4 cup of pine nuts, toasted
Directions
Preheat oven to 375 degrees. In a small bowl, combine 1/4 cup olive oil, lemon zest, half the lemon juice, basil, parsley, chili flakes and salt and pepper. Toss the bocconcini in the mixture until coated and submerged. Set aside.
On a baking sheet or large shallow baking dish, arrange asparagus in a single layer. Drizzle the asparagus with a tsp of oil and season with salt and pepper. Roast in the oven for 12 minutes, until they are bright green but still crisp.
Meanwhile, heat another tsp of olive oil in a pan over medium high heat. Add the tomatoes, season them with salt and pepper and let them cook, undisturbed, until the timer goes on the oven.
Arrange the asparagus on a serving dish, and pour the bocconcini mixture over the top. Sprinkle the roasted tomatoes and the pine nuts over the top.
Squeeze the remaining lemon juice over everything, and add another pinch or two of chili flakes and freshly ground pepper. Serve warm!
