Asparagus al forno with cherry tomatoes & basil

 
18 May 2012

Asparagus al forno with cherry tomatoes & basil from Arthur Potts Dawson, author of the new book Eat Your Veg (Mitchell Beazley, £25, out now)

This is so, so, so simple – brilliant by itself or delicious served on toasted ciabatta. And it’s fine to experiment – try adding a couple of handfuls of whole spring onions to the tray before roasting.

You can use the discarded asparagus stalks for the recipe on the following page.

Serves 4–6; Preparation time around 25 mins

– 1.4kg (3lb 1oz) asparagus spears, woody stalks removed

– 500g (1lb 2oz) cherry tomatoes

– 2 garlic cloves, chopped

– 4 tbsp roughly chopped basil

– 75ml (21/2fl oz) olive oil

– salt and pepper

1 Preheat the oven to 190°C/fan 170°C/gas mark 5 and line a roasting tray with baking parchment.

2 Put the asparagus spears into a large mixing bowl. Add the tomatoes, garlic and basil, drizzle in the olive oil and season with salt and pepper. Mix well, making sure that everything is covered in oil and seasoning. Tip on to the prepared tray and roast for 15–20 minutes – checking after 15. The tomatoes and asparagus should be tender but not soggy.

Asparagus & peas al forno

Follow the recipe above and prepare the ingedients in exactly the same way, adding a couple of handfuls of fresh peas in their pods to the mixture.

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