This Mediterranean-inspired side dish is packed with flavour. Asparagus, cherry tomatoes and green olives are roasted in the oven with garlic, olive oil and seasoning. Simple, but delicious!
- 750g cherry tomatoes
- 24 asparagus spears
- 1 handful green olives in brine, pitted
- 6 garlic cloves
- Olive oil
- Salt and pepper
Prick the tomatoes with a fork and snap the woody ends off of the asparagus spears. Mince garlic cloves. Toss tomatoes with a drizzle of oil, the garlic and salt and pepper. Lay in a large roasting tin. Roast for 15 minutes.
Heat a frying pan over a medium heat. Add a little oil. Add asparagus spears and turn in the oil until fully coated. Season with salt and pepper.
Drain the tomato juice off of the tomatoes and set to one side. Use for stock or dip some warm bread into it.
Place the asparagus into the roasting tin, pushing the tomatoes to one side. Return the tin to the oven and bake for 10 minutes. Squeeze the olives through your fingers to break them up a bit, then return to the oven for 5 minutes.
To serve, cool the veggies down a little, or serve at room temperature.