ABOUT THE RECIPE:
Baking the garlic before adding it to the asparagus gives this dish a mellow, sweet flavor that isn’t overly garlicky. The tomatoes add texture and complement the vibrant green color of the delicate asparagus spears.
Makes 4 servings
INGREDIENTS:
2 cloves garlic, chopped
2 to 3 teaspoons extra-virgin olive oil, divided
1 large bunch slender asparagus spears, trimmed
¼ teaspoon salt
10 to 15 cherry or grape tomatoes
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Put the garlic in the center of an 8- to 10-inch square of parchment paper. Drizzle with 1 teaspoon of oil. Then wrap the garlic and parchment tightly in a 12-inch square piece of foil and bake for 15 to 20 minutes, until soft.
Put the asparagus and tomatoes in a large bowl. Add 1 to 2 teaspoons of oil and the salt and stir to combine. Spread the asparagus and tomatoes in a single layer on the lined baking sheet (see note).
Unwrap the garlic (carefully, it will be hot!) and sprinkle it over the asparagus and tomatoes. Bake for 8 to 12 minutes, depending on the thickness of the asparagus. Serve hot, warm, or chilled.
Chef’s note: If you would like the tomatoes to be firmer in texture, add them to the asparagus during the last 3 to 4 minutes of roasting.
Ingredients
Directions
ABOUT THE RECIPE:
Baking the garlic before adding it to the asparagus gives this dish a mellow, sweet flavor that isn’t overly garlicky. The tomatoes add texture and complement the vibrant green color of the delicate asparagus spears.
Makes 4 servings
INGREDIENTS:
2 cloves garlic, chopped
2 to 3 teaspoons extra-virgin olive oil, divided
1 large bunch slender asparagus spears, trimmed
¼ teaspoon salt
10 to 15 cherry or grape tomatoes
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Put the garlic in the center of an 8- to 10-inch square of parchment paper. Drizzle with 1 teaspoon of oil. Then wrap the garlic and parchment tightly in a 12-inch square piece of foil and bake for 15 to 20 minutes, until soft.
Put the asparagus and tomatoes in a large bowl. Add 1 to 2 teaspoons of oil and the salt and stir to combine. Spread the asparagus and tomatoes in a single layer on the lined baking sheet (see note).
Unwrap the garlic (carefully, it will be hot!) and sprinkle it over the asparagus and tomatoes. Bake for 8 to 12 minutes, depending on the thickness of the asparagus. Serve hot, warm, or chilled.
Chef’s note: If you would like the tomatoes to be firmer in texture, add them to the asparagus during the last 3 to 4 minutes of roasting.
